Baked Pork Chops

Ingredients

• Pork tenderloin

  Fresh, loin, separable lean and fat, raw

  14 oz or 397g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• White wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Butter

  Unsalted

  3 tbsp or 43g

• Parsley

  Raw

  2 tsp or 3g

• Dijon mustard

  Grey poupon

  1 ½ tsp or 8g

Directions

1. Heat the oven to 400F and arrange a rack in the middle.
2. Finely chop parsley and cut butter into a few pieces.
3. Pat the pork chops dry with a paper towel and rub with oil. Season both sides generously with salt and pepper.
4. Heat a large oven-safe frying pan over medium-high heat until the pan is smoking, about 3 to 4 minutes. Place the chops in the pan and cook until golden brown on the bottom, about 3 minutes.
5. Flip the chops over and immediately place the pan in the oven. Bake until the chops are golden brown on the second side and the temperature reaches 145F at thickest part of each chop, about 7 to 10 minutes.
6. Return pan to stovetop, transfer the chops to a plate and tent them loosely with foil, setting aside for now.
7. Discard any fat from the pan. Add the wine and cook over medium-high heat, scraping up any browned bits on the bottom of the pan. Cook until the wine is reduced by half, about 3 minutes. Remove from the heat.
8. Whisk in the butter 1 small piece at a time, letting each melt before adding the next. Whisk in the parsley and mustard, and season with salt and pepper as needed.
9. Divide sauce between plates if making multiple servings and place pork chop on top.

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