Rach shares her recipe for bone-in pork chops with a quick and easy pan sauce using maple syrup, mustard & capers.
Round them out with Rach's sides of Marinated Mushroom & Escarole Salad and Brown Butter Sage Mashed Potatoes & Parsnips, plus John's Sage Advice Cocktail, which was inspired by the meal.
Preheat cast iron skillet over medium-high heat. Pat chops dry and season with salt and pepper, then cook in canola oil and brown 4 to 6 minute on each side, remove. Reduce heat to low, add butter and shallots and stir a minute, then add flour and stir, add capers, then stock, mustards and syrup, add chops back and turn 2 to 3 minutes, then top with parsley and remove from heat.