These pork chops really were so delicious and easy. So easy that I didn’t mind the people I was feeding being in the kitchen with me as I was doing the cooking. Normally I prefer to be left the hell alone but this was just a little frying, roasting and then stirring up the sauce. I didn’t even make a mess! Dry vermouth is something I never have in the house and normally I hate buying a bottle of booze when I just need a little for a recipe. I justified this though with a few proper martinis later in the week which were gross but it was still nice to use my martini glasses for something not as girly as the usual espresso martini or appletini!
I had to ask my butcher specifically for the pork chops with the bone in and skin on as they usually come without the bone and the skin off. I reckon they would be fine too but they would probably need slightly less time in the oven and I really wanted to stick to Diana Henry’s recipe, from ‘Simple’.
- 1 tbsp olive oil
- 4 pork chops, bone in, skin on, about 9 oz
- 250 ml dry vermouth
- 250 ml double cream
- 1.5 tsp dijon mustard
- 2 tbsp capers
- Heat the oil in a large oven-proof frying pan.
- Season the pork and fry for 2 minutes on both side. Then hold the chops on their sides, fat side on the heat to fry the fat for about 1 minute.
- Then transfer the pan to a pre-heated oven at 200 degrees celsius for 12 minutes.
- Then remove the pan, take out the chops and keep them some place warm while you make the sauce.
- Pour out as much of the fat as possible, keeping as much of the juices in the pan.
- Place over a high heat and add the vermouth. Bring to the boil and allow to reduce by half, stirring frequently.
- Then stir in the cream and let it reduce enough to coat the back of a wooden spoon.
- Then turn off the heat, add the mustard and capers and stir in.
- Serve the chops at the table and spoon over the sauce.