About the Recipe
Ingredients
2 tablespoons olive oil
4 (9-ounce, 1-inch-thick) bone-in center-cut pork chops
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon butter
1 medium shallot, finely chopped (about 3 tablespoons)
3 medium garlic cloves, finely chopped (1 tablespoon)
2 teaspoons all-purpose flour
1 teaspoon finely chopped fresh rosemary
1 cup chicken stock
1 tablespoon TRUE’S GOURMET MUSTARD
½ cup whole buttermilk
Hot cooked egg noodles
Rosemary sprigs
Preparation
Preheat oven to 400°F. Heat oil in a large cast-iron skillet over medium-high.
Sprinkle both sides evenly with salt and pepper. Add pork to skillet. Cook, undisturbed, until bottoms are golden brown, 5 to 6 minutes (pork will not be cooked through). Transfer pork to a plate and set aside.
Reduce heat to medium. Add butter to the skillet and scrape up brown bits stuck to bottom of skillet using a wooden spoon.
Add shallot, garlic, flour and rosemary. Cook, stirring constantly, about 30 seconds. Stir in stock and mustard. Bring to a simmer over medium. Simmer until slightly reduced, about 3 minutes.
Return pork, browned side up, and any juices to mixture in skillet. Transfer skillet to preheated oven and roast until a thermometer inserted into thickest portion of chops registers 145°F, 6 to 8 minutes. Remove skillet from oven. Transfer pork to serving plates.
Return skillet to the stovetop and bring mixture to a simmer over medium. Simmer for 2 minutes. Whisk in the buttermilk and return to a simmer over medium. Simmer until the buttermilk sauce is slightly thickened, about 1 to 2 minutes.
Serve pork alongside hot cooked egg noodles and buttermilk sauce. Garnish with rosemarysprigs.