Sautéed Pork Chops from Cooking by James Peterson

Name: Sautéed Pork Chops from Cooking by James Peterson
Ingredients: ⅓ cup dry white wine or white vermouth; 3 tablespoons olive oil; Pepper; Salt; 3 tablespoons butter (optional, if using the meat glaze or broth); 4 loin pork chops or center-cut rib pork chops; 1 tablespoon wine vinegar, or as needed; 1 tablespoon Dijon mustard; 6 sour gherkins, drained and chopped to the consistency of relish; 1 tablespoon commercial meat glaze or 2 tablespoons homemade meat glaze, softened in 3 tablespoons hot water

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In recent years, pork chops have become so lean that they dry out easily if you overcook them even slightly. Fattier shoulder chops will stay moister than leane

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Ingredients

⅓ cup dry white wine or white vermouth
3 tablespoons olive oil
Pepper
Salt
3 tablespoons butter (optional, if using the meat glaze or broth)
4 loin pork chops or center-cut rib pork chops
1 tablespoon wine vinegar, or as needed
1 tablespoon Dijon mustard
6 sour gherkins, drained and chopped to the consistency of relish
1 tablespoon commercial meat glaze or 2 tablespoons homemade meat glaze, softened in 3 tablespoons hot water