Pork Chops with Mustard Sauce
571kcal
Ingredients
- 1½ pounds bone-in center cut pork chops (¾-1 inch thickness) about 3-4 pieces
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 tablespoons minced shallots
- 1 tablespoon minced garlic
- 1½ teaspoon all-purpose flour
- ½ teaspoon dried rosemary (about ½ tablespoon of fresh rosemary)
- ½ cup low-sodium chicken stock
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- salt and black pepper (to taste)
Method
- Rinse pork chops and pat them dry with paper towels. Make a vertical cut to the fat without cutting the meat to prevent curling.
- Season the pork chops with salt and black pepper.
- Heat oil over medium-high heat in a skillet. Work in batches, brown the pork chops for 3-4 minutes or until they develop a golden crust on both sides. Transfer the browned pork chops to a plate.
- Reduce the heat to medium and melt butter in the same skillet.
- Add shallots, garlic, rosemary, and flour, stirring for about a minute.
- Pour in the chicken broth and mustard, and simmer the mixture for about 3 minutes or until slightly thickened. Use a wooden spoon to scrape up the bits from the bottom of the pan. .
- Stir in the heavy cream until well combined.
- Return the pork chops to the skillet with the sauce. Continue simmering for about 3 minutes or until the pork chops are fully cooked, allowing the flavors to meld together. Add salt/black pepper if needed.
Nutrition
Calories571kcalCarbohydrates5gProtein40gFat43gSaturated Fat21gPolyunsaturated Fat3gMonounsaturated Fat17gTrans Fat0.2gCholesterol189mgSodium172mgPotassium757mgFiber0.5gSugar2gVitamin A972IUVitamin C2mgCalcium62mgIron1mg
Notes
- The Dijon mustard sauce in this recipe is suitable for up to 4 bone-in center cut pork chops. If using boneless pork chops, which are typically 4-6 oz each, you may be able to fit up to 4 pieces in the sauce.
- When using boneless pork chops, it is advisable to decrease the searing time by 1-2 minutes per side (depending on the thickness) to prevent the meat from becoming tough.
- Rinsing bone-in pork chops is an optional step, but it can be useful as it helps eliminate any possible bone fragments or residue that may be present.
- To prevent pork chops from curling up during cooking, make a vertical cut to the fat without cutting the meat. This step ensures even and consistent cooking, while also allowing the fat to render and melt effectively. This results in juicier and more flavorful pork chops. It adds an elegant touch, too!
- Cooking time may vary based on meat thickness and stove/pan type. Adjust accordingly to avoid under or overcooking.
- Store the leftovers in the refrigerator and consume within 3-4 days