Pan Fried Pork Chops with Shallot and White Wine Sauce

These pork chops are seared to a golden brown, creating a flavorful crust that encases the juicy meat within. The chops are then paired with a delicious sauce made from finely diced shallots sautéed to perfection. The sauce is elevated with the addition of a delicate white wine reduction, which adds a subtle tang and depth of flavor.

Ingredients

• 3 cups plain whole-milk yogurt, plus more as needed, or 6 cups yogurt whey - SGC# 475400
• 4 large garlic cloves, peeled and smashed - SGC# 192922
• 1 tablespoon mustard powder - SGC# 170607
• 1 teaspoon celery seeds - 191839
• 6 (8-ounce) Mill Street bone-in pork chops (loin or rib-cut chops) - SGC# 215121
• 2 tablespoons kosher salt - SGC# 052100
• 1 tablespoon black pepper, or to taste - SGC# 191565
• 2 tablespoons olive oil, divided - SGC# 065312
• 2 medium shallots, minced (about 1/2 cup) - SGC# 193649
• 1/2 cup dry white wine 
• 2 tablespoons unsalted butter, sliced - SGC# 054130
• 1 tablespoon Dijon mustard - SGC# 074206

Directions

1.  In a large, flat-bottomed container, stir together yogurt or yogurt whey, garlic, mustard powder, and celery seeds. Add pork chops, turning to coat; add more yogurt if needed to fully coat pork chops. Cover and refrigerate at least 6 hours or up to 12 hours.
2. About 30 minutes before cooking, remove pork chops from marinade, and place on a rimmed baking sheet in a single layer. Discard marinade. Pat pork chops dry using paper towels. Season with salt and pepper, rubbing liberally on both sides of pork chops.
3. Heat a 12-inch cast-iron skillet over medium-high until very hot, about 5 minutes. Add 1 tablespoon olive oil, swirling to coat skillet; add 3 pork chops. Sear until golden brown on one side, about 4 minutes. Flip pork chops, and cook until seared on other side, meat is just slightly pink in center, and a meat thermometer inserted in thickest portion of pork chops registers 145°F, 3 to 4 minutes, reducing heat if exterior gets too brown before pork chops are cooked through. Transfer pork chops to a clean plate; tent loosely with aluminum foil to keep warm. Wipe skillet clean, and repeat cooking process with remaining 1 tablespoon oil and remaining 3 pork chops.
4. Reduce heat to medium-low. Add shallots to skillet, and cook, stirring often, until soft and caramelized, about 3 minutes. Pour wine into skillet; using a spatula, scrape up browned bits from bottom of skillet. Cook until wine is reduced by half, 2 to 3 minutes; turn off heat, and stir in butter and Dijon mustard. Pour sauce over pork chops.