Bone-In Pork Chops with Shallot-Mustard Sauce & Watercress

bone in pork chops with shallot mustard sauce and watercress
  • 4Servings


  • 4 bone-in pork chops, 1 to 1 1/4 inches thick
  • Salt
  • Pepper
  • 3 tablespoons olive oil
  • 2 large shallots, finely chopped
  • 4 cloves garlic, chopped
  • 2 sprigs rosemary, leaves stripped and chopped
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock
  • 3 tablespoons capers in brine, drained
  • 2 rounded tbsp. grainy mustard
  • 2 tablespoons butter
  • 2 tablespoons flat-leaf parsley, finely chopped
  • 4 fat handfuls watercress or upland cress
  • Crusty baguette or warm onion rolls, for mopping


Preheat the oven to 375 degrees.

Season the pork chops on both sides with salt and pepper. In a large cast-iron skillet, heat the oil, three turns of the pan, over medium-high. When the oil ripples and smokes, add the chops. Cook until browned, 2 minutes per side. Using tongs, lift the chops and brown on the edges, then transfer to a plate. Add the shallots, garlic and rosemary to the skillet; cook, stirring often, until the shallots soften, 1 to 2 minutes. Add the wine and stir until evaporated, about 1 minute more. Add the stock, capers, mustard and butter; swirl to incorporate. Add the parsley, then slide the chops back into the pan. Transfer the skillet to the oven and roast until the pork is cooked through, about 5 minutes. Spoon some sauce from the skillet onto each plate. Top with the chops and serve with a pile of watercress and the warm bread alongside.