Recipe by Eshun Mott, Photo by Maya Visnyei
3 tbsp unsalted butter, softened
2 tsp chopped thyme
1 tsp chopped garlic
1 tsp grainy mustard
4 pork rib chops, about 3/4-in. thick
3/4 tsp salt, divided
1/2 tsp blak pepper
1 tbsp canola oil
2 cups chopped tomatoes
Preheat oven to 400F. Combine butter, thyme, garlic and mustard in a bowl and mash to combine.
Pat pork dry with paper towels and season on both sides with ½ tsp salt and pepper.
Heat a large heavy frying pan over medium-high. Add oil and swirl to coat. Fry pork 2 min per side or until browned.
Top each with a spoonful of butter mixture, place pan in the oven and cook for 5 min longer or until pork is almost cooked through.
Transfer pork to a plate and tent with foil to keep warm (pork will continue to cook).
Wrap pan handle in a kitchen towel and place it on the stove over medium-high heat.
Add tomatoes and simmer for 2 min or until saucy. Season with remaining ¼ tsp salt. Pour over pork chops.
Protein 29g, Carbohydrates 4g, Fat 25g, Fibre 1g, Sodium 517mg.
A quick cooking time followed by a short “rest” is the secret to juicy pork chops.