Easy Iron Skillet Baked Pork Chop

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See original recipe at: Chow.com

kept byHessie
recipe by

Notes:

These pork chops are so tasty and tender.
I have used boneless pork chops. I try to buy them a little thicker if they don't have the bone.
Also I have used white cooking wine in place of the dry white wine.

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Ingredients:

2 (1-inch thick) bone-in pork chops
1 teaspoon olive oil
Salt and Ground black pepper
1/2 cup dry white wine
3 tablespoons unsalted butter,
2 teaspoons finely chopped fresh parsley leaves
1 1/2 teaspoons Dijon mustard

Heat the oven to 400 degrees F and arrange a rack in the middle.
Pat the pork chops dry with a paper towel and rub them all over with the oil. Season both sides generously with salt and pepper.
Heat a large Cast Iron skillet to meduim-high until drops of water sprinkled in the pan skitter around and converge into one big drop or the pan is smoking, about 3 to 4 minutes. Place the chops in the pan and cook undistured until they're golden brown on the bottom, about 3 minutes.
Flip the chops over and immediately place the pan in the oven. Bake until chops are golden brown on the second side and the temperature registers 145 degrees F on an instant-read thermometer inserted into the thickest part of the chop, about 7 to 10 minutes.
Using a kitchen towel or potholder, take the pan out of the oven and return it to the stovetop. Transfer the chops to a plate and tent them loosely with foil; set aside.
Using a kitchen towel or potholder to grasp the handle of the pan (be careful not to touch the handle with your bare hands for the remainder of the cooking time), pour off and discard any fat. Add the wine, place the pan over meduim-high heat and cook, scraping up any browned bits that have accumulated on the bottom of the pan, until the wine is reduced by half, about 3 minutes. Remove the pan from the heat.
Whisk in the butter 1 piece at a time, letting each melt before adding the next, until all of the butter has been added and the sauce has thickened. Whisk in the parsley and mustard. Taste and season with salt and pepper as needed. Divide the sauce between 2 plates, place a pork chop on top of the sauce on each plate and serve immediatedly.

See original recipe at Chow.com