One of the easiest ways to dress up everyday dinners is with a marinade. A good marinade can be thrown together in minutes with generous amount of herbs, spices and other seasonings, some form of acid to carry those flavors into the meat and help tenderize it and oil to keep the meat moist and prevent it from sticking while cooking. For maximum flavor, it’s best to plan a day ahead and marinate whatever you’re cooking (except seafood) overnight. But if you don’t have that luxury, a bold marinade can work its magic in thirty minutes. This rosemary-garlic combination is just that. Bold. It adds maximum flavor with minimal effort. And the Dijon pan gravy? Let’s just call it langiappe–a little something extra. I made it simply because I couldn’t bear the thought of tossing out all those crusty brown flavor bombs that were stuck to the bottom of the searing pan. It’s subtly tangy and rich and just thick enough to cling to the pork. Well worth the five extra minutes it took to prepare it!
Rosemary-Garlic Pork Chops with Dijon Pan Gravy
4 center cut bone-in pork chops, about 1-inch thick
1/2 cup extra virgin olive oil
1/2 cup fresh rosemary
1/4 cup Lea & Perrins (Worcestershire sauce)
4 garlic cloves
1 cup chicken broth
1 teaspoon Dijon mustard
4 tablespoons unsalted butter
Salt and pepper
Place pork chops in a roasting pan; set aside. Place olive oil, rosemary, Lea & Perrins, garlic, 2 teaspoons black pepper and 1 teaspoon salt in a blender; process until smooth. Pour over chops; turn to coat. Marinate chops for at least 30 minutes or overnight. If marinating longer than 30 minutes, cover and refrigerate until ready to cook. Preheat oven to 375 degrees. Heat a large, dry skillet over high heat. Remove two chops from marinade (reserve extra marinade in roasting pan); place in hot skillet and sear on both sides until crusty brown, 2-3 minutes per side. Repeat with remaining chops. Remove skillet from heat. Return seared chops to roasting pan and roast in oven until cooked through, 15-18 minutes. While chops are roasting, make pan gravy in skillet used to sear chops. Place skillet over medium-high heat; add chicken broth. Stir, scraping bottom of skillet with a spoon to loosen brown bits; bring to a boil. Reduce heat to medium; cook until liquid is reduced by one-third. Reduce heat to low. Add Dijon mustard; whisk until fully incorporated. Add butter, one tablespoon at a time; whisk between additions. Remove from heat; season to taste with salt and pepper. Remove pork chops from oven and allow to rest 5 minutes before serving. Serve chops with pan gravy ladled on top. Serves 4.