Ingredients

4 servings

　　1 1/2 cups chicken stock or broth

　　1/2 cup dry white wine (eyeball it)

　　1 cup golden raisins

　　4 tablespoons extra-virgin olive oil (EVOO)

　　4 1 1/2-inch-thick boneless center-cut pork chops

　　1 tablespoon paprika (a palmful)

　　Salt and freshly ground black pepper

　　1 medium yellow onion, chopped

　　1 tablespoon fresh thyme leaves, chopped (from 4 sprigs)

　　3 heaping tablespoons grainy Dijon mustard

　　1/4 cup heavy cream

　　1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped

　　

Step 1

Preheat the oven to 375°F.

　　

Step 2

In a small sauce pot over high heat, combine the chicken stock, wine, and raisins. Bring it to a simmer, then turn off the heat and let it sit. Heating the raisins in the liquids will make them tender and plump.

　　

Step 3

While the sauce pot with the stock and wine is coming to a simmer, heat a large skillet over medium-high to high heat with about 2 tablespoons of the EVOO (twice around the pan). Season the chops with paprika, salt, and pepper. Place the chops in the skillet and sear the meat on both sides to caramelize, about 2 minutes on each side. Transfer the chops to a rimmed cookie sheet and place in the oven to finish, 8 to 10 minutes, until the meat is firm to the touch, but not tough. Remove from the oven and let the chops rest, covered with a piece of aluminum foil, for a few minutes.

　　

Step 4

While the chops are in the oven, return their skillet to medium-high heat. Add the remaining 2 tablespoons of EVOO, the onions, thyme, salt, and pepper, and cook, stirring frequently, for about 3 minutes. Add the hot chicken stock, wine, and raisin mixture. Add the grainy mustard and heavy cream. Bring the mixture to a simmer and cook until slightly thickened, about 4 to 5 minutes. Finish the grainy mustard and raisin sauce with the parsley.

　　

Step 5

Serve the sauce over the rested pork chops.

　　Rachael Ray 365: No Repeats