Schweinekoteletts mit Knochen aus dem Ofen

Zutaten

• 2 bone-in pork chops
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• 1 cup beef broth
• 1 teaspoon Worcestershire sauce
• 2 tablespoons cold butter
• Sea salt (to taste)
• Freshly cracked black pepper (to taste)

Zubereitung

1. 1

   Preheat the oven to 350°F (175°C.)

2. 2

   Brush the pork chops with Dijon mustard on both sides.

3. 3

   Lightly season with sea salt and black pepper.

4. 4

   Heat olive oil in an oven-proof skillet.

5. 5

   Sear the pork chops on high heat for 3-4 minutes per side.

6. 6

   Set the chops to the sides of the skillet, then add in the beef broth.

7. 7

   Cover the skillet with aluminum foil and transfer it to the oven. Bake for 8-10 minutes or to an internal temperature reading of 135°F (60°C.)

8. 8

   Transfer the cooked pork chops to a plate and cover them with aluminum foil, letting them rest for at least 10 minutes.

9. 9

   Place the skillet with the remaining pork juices back on the stovetop over medium heat.

10. 10

    Add the Worcestershire sauce and let it simmer until reduced by half.

11. 11

    Remove from heat and whisk in chunks of cold butter until fully incorporated.

12. 12

    Adjust the seasoning with salt, pepper, or additional Worcestershire sauce as desired.

13. 13

    Serve the sauce alongside the rested, tender pork chops. Enjoy!