INGREDIENTS
2 tsp
Garlic
1
Shallot, medium
1/4 cup
Chicken stock
1/2 cup
Capers
1 1/2 tbsp
Dijon mustard
1
Kosher salt and freshly ground black pepper
2 tbsp
Olive oil
2 tbsp
Sherry vinegar
2 tbsp
Heavy cream
4
1-inch thick center-cup, bone-in pork loin chops ((allow chops to sit at room temp for 30 mins))