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1
Preheat the oven to 425 degrees F.
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2
Pat the pork chops dry with paper towels and season on both sides with salt and pepper.
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3
Place a heavy saute pan over high heat.
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4
When the pan is hot, add the oil and 1 tablespoon butter to the pan and swirl to coat the pan evenly.
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5
Add the pork chop to the pan and sear for 2 to 3 minutes on the first side.
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6
The chops will turn golden brown as the natural sugars in the pork caramelize and create a nice crust.
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7
Turn the chops and sear on the second side for 1 minute.
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8
Transfer to the oven and cook to desired doneness.
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9
It should take about 10 to 12 minutes in the oven for the pork to be just cooked through and juicy.
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10
Remove the pork from the oven and place the pork chops on a plate to rest while you make the sauce.
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11
Loosely cover with foil.
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12
Remove the excess fat from the pan and return the pan to the burner.
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13
Turn the heat to medium high.
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14
Carefully deglaze the pan with the sherry vinegar and sherry and scrape up the brown bits on the bottom of the pan with a wooden spoon.
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15
Add the veal stock and barbecue sauce and bring to a boil.
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16
Reduce the heat to a simmer and reduce until slightly thickened, about 4 minutes.
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17
Whisk in the Dijon mustard and the remaining 1 tablespoon butter and whisk to combine.
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18
Garnish with chopped tomatoes and minced chives.
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19
Serve the pork with the sauce.
