Pork Chops with Mustard-Pickle Pan Sauce

Ingredients

• 4 bone-in, 1-inch-thick pork chops (9 to 11 ounces each)
• 2 large pinch(s) kosher salt, plus more as needed
• 2 tablespoon(s) canola oil
• 2 large dill pickle spears
• About 6 sprig(s) flat-leaf parsley
• 1/2 cup(s) apple cider
• 2 tablespoon(s) unsalted butter
• 1 tablespoon(s) Dijon-style mustard
• 1 tablespoon(s) capers
• 6 tablespoon(s) no-salt-added chicken broth

Preparation

1. 1. Heat oven to 350 degrees.
2. 2. Heat two medium (9-inch) ovenproof skillets over medium-high heat. Use paper towels to pat the pork chops dry. Season the chops on both sides with a generous pinch or two of salt.
3. 3. Add a tablespoon of oil to each skillet and swirl to coat the bottoms, then carefully add 2 chops to each skillet, laying them so they land away from you (to redirect the splatter). Cook for 3 minutes, until nicely seared and golden brown on the bottom, then transfer to the oven and cook for about 10 minutes or until an instant-read thermometer inserted into the side of each chop registers 145 to 150 degrees. Transfer the chops to a plate and cover loosely to keep warm.
4. 4. While the chops are in the oven, cut the dill pickle spears on the diagonal into 1-inch chunks. Finely chop the parsley to yield 2 tablespoons.
5. 5. Place one now-empty skillet over medium heat. Carefully add the apple cider to deglaze (it will steam up) and use a wooden spatula to dislodge any browned bits from the skillet, then add the butter and stir until it has melted. Whisk in the mustard and cook for 1 minute, then add the capers and broth. Cook for 3 minutes, stirring once or twice, then add the pickles and cook undisturbed for 1 minute; the sauce should thicken slightly. Remove from the heat and stir in the parsley.
6. 6. Divide the chops among individual plates. Spoon equal amounts of sauce over and/or around each chop. Serve hot.