Pork chops bathed in a devilishly delicious sauce, this recipe was designed for two.

2 thick boneless pork loin chops, about 1 1/4-inch thick
salt, freshly ground black pepper, and granulated garlic to taste
2 tsp vegetable oil
1 cup chicken broth, divided
1 Tbsp prepared horseradish
1 Tbsp Dijon mustard
1/4 tsp cayenne pepper
2 Tbsp heavy cream
1 Tbsp cold butter

1. Allow the pork chops to come to room temperature and season with salt, pepper, and garlic to taste.
2. In a heavy skillet over medium high heat, warm the oil until almost smoking. Sear the pork until nicely browned on the first side, then turn. When the second side has nicely browned remove the chops to a plate.
3. Stir half of the chicken broth into the skillet, scraping up all the browned bits (fond) from the bottom of the pan. Return the chops to the skillet, reduce the heat to low, and cover.
4. Once the pork has cooked through, at least 145° in the center, again transfer the chops to a plate and cover to keep warm.
5. Stir the remaining broth into the skillet and bring to a boil, reducing to broth by about half. Whisk in the the horseradish, mustard, cayenne, and cream. Continue cooking until the mixture is reduced to a thick sauce. Remove from the heat and whisk in the cold butter.
6. Serve the pork chops topped with the Diablo sauce. Extra sauce may be served in small bowls on the side.

Servings: 2