Pork Chops Hungarian Style

Serves 2

When cooking pork chops, people often cook them until they are dry and leathery. Recipes often recommend as much as 40 minutes or more for a chop. I think the cooking time should be judged by the thickness. For chops of about ¾”, a total time of 15 minutes will cook the meat through without making it dry. A good idea is to use an instant-reading thermometer. When it reads 140 degrees F., the pork is done.

2 pork chops, about ¾” thick

2 tbsp. olive oil

1/3 cup white wine

½ tsp. thyme, rubbed

½ tsp. savory, rubbed (alternative, Herbs de Provence)

salt and pepper

¼ cup chopped onions

1 tbsp. butter

1 tbsp. dijon mustard

Heat a skillet to medium hot and add oil.
Rub one side of both chops with half the herbs, salt and pepper.
Place the chops in the pan, spice side down. Reduce heat to medium low.
While the chops are cooking, rub the remaining spices into the top of the chops.
When half the cooking time is up, turn the chops. Add the onions to the pan.
Stir the onions occasionally during the remaining cooking time.
Remove the chops to a warm platter or place in a warm oven. Pour off most of any remaining fat.
Increase heat to high and pour in the wine. Deglaze the pan.
When the liquid is half reduced, add the butter and mustard. Swirl it into the liquid only until well blended.
Pour sauce over chops and serve.

Serve with: Mashed potatoes, green beans.

Source: Craig Claiborne, New York Times - Long ago.

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