Pork Chops With Mustard-Pickle Pan Sauce

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4 bone-in, 1-inch-thick pork chops (9 to 11 ounces each)

2 large pinch(s) kosher salt, plus more as needed

2 tablespoon(s) canola oil

2 large dill pickle spears

About 6 sprig(s) flat-leaf parsley

1/2 cup(s) apple cider

2 tablespoon(s) unsalted butter

1 tablespoon(s) Dijon-style mustard

1 tablespoon(s) capers

6 tablespoon(s) no-salt-added chicken broth

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