Ingredients

4 center-cut loin pork chops, either rib or T-bone, each 1 1/4 to 1 1/2 inches thick, trimmed of external fat
1 tablespoon olive oil

Herb Rub:
1/2 teaspoon chopped fresh or dried dill or rosemary
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Pan Sauce:
1 cup thinly sliced onions
1/2 cup white wine or dry vermouth (optional)
1 tablespoon coarse or smooth Dijon mustard
1/2 teaspoon chopped fresh or dried dill or rosemary
1/4 cup low-fat or regular sour cream

Directions

Flavor Step: Mix Herb Rub — the dill, mustard, salt and pepper. Coat the chops with the mixture and let marinate for up to 2 hours at room temperature or overnight in the refrigerator. Let refrigerated meat come to room temperature before cooking.

In a large, heavy skillet, heat the oil over high heat. When the pan is hot enough to sear the chops but not to burn them, add the chops. They should make a gentle hissing sound when they hit the pan, not an explosive sputter. Adjust the heat if the pan seems too hot, or remove the pan from the heat for 30 seconds or so (count this time as part of the overall cooking time). Sear on one side for 1 to 2 minutes, or until the chops begin to brown. Turn and sear for 1 minute more. Reduce the heat so the chops continue to sizzle; do not turn the heat so low that there is no more sizzling sound. If the heat is too low, the chops will sweat and juices will exude from the meat and leave it dry.

Cover the pan and cook for 3 to 4 more minutes, depending on how thick the chops are. Turn and cook them for 3 to 4 minutes more on the other side. The chops are done when the meat is firm but not hard when pressed with a finger. Better still, test them with an instant-read thermometer — the meat should read 145 degrees F to 155 degrees F and will still be acceptable at 160 F. For the juiciest results, remove the chops from the pan when they register 145 F, cover loosely with foil, and let them rest for 5 minutes or so before serving, to stabilize the juices. After resting they should read 150 F.

To make the Pan Sauce: Pour off all but 1 tablespoon of the fat from the pan and add the onions. Saute for 5 minutes and stir in the wine or vermouth, Dijon mustard and herbs, scraping up any browned bits from the bottom of the pan. Boil the sauce for a minute or two until it begins to turn syrupy. Remove the pan from the heat and stir in the sour cream. Pour the sauce over the chops and serve. Makes 4 servings. Recipe from "The Complete Meat Book — A Juicy and Authoritative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal" (Houghton Mifflin) by Bruce Aidells and Denis Kelly.