-
1
Preheat the oven to 375F.
-
2
In a small sauce pot over high heat, combine the chicken stock, wine, and raisins.
-
3
Bring it to a simmer, then turn off the heat and let it sit.
-
4
Heating the raisins in the liquids will make them tender and plump.
-
5
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).
-
6
Season the chops with paprika, salt, and pepper.
-
7
Place the chops in the skillet and sear the meat on both sides to caramelize, about 2 minutes on each side.
-
8
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.
-
9
Remove from the oven and let the chops rest, covered with a piece of aluminum foil, for a few minutes.
-
10
While the chops are in the oven, return their skillet to medium-high heat.
-
11
Add the remaining 2 tablespoons of EVOO, the onions, thyme, salt, and pepper, and cook, stirring frequently, for about 3 minutes.
-
12
Add the hot chicken stock, wine, and raisin mixture.
-
13
Add the grainy mustard and heavy cream.
-
14
Bring the mixture to a simmer and cook until slightly thickened, about 4 to 5 minutes.
-
15
Finish the grainy mustard and raisin sauce with the parsley.
-
16
Serve the sauce over the rested pork chops.
