Creamy Mustard Pork Chops (30 Minutes)

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Pork chops have a way of being both a weeknight staple and a dish fit for special occasions. Now, imagine elevating those chops with a creamy mustard sauce that’s both tangy and rich. This dish does just that, bringing out the savory depth of the pork while giving a nod to the age-old pairing of mustard and meat. It’s straightforward to whip up, ensuring you don’t spend all evening in the kitchen. And when you taste that first bite? You’ll understand the magic.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 4 boneless pork chops, about 3/4-inch thick
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 2 tbsp Dijon mustard
  • 2 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped (plus more for garnish)
  • 1 tsp lemon juice

Instructions

  1. Season the Pork Chops (2 minutes): Pat the pork chops dry with paper towels and season both sides with salt and pepper.
  2. Brown the Chops (8 minutes): In a large skillet, heat olive oil over medium-high heat. Add pork chops and sear until browned on both sides, about 3-4 minutes per side. Remove the pork chops and set them aside.
  3. Prepare the Sauce (5 minutes): In the same skillet, reduce the heat to medium and add garlic. Sauté for about a minute until fragrant. Then, pour in the chicken broth to deglaze the pan, scraping up any browned bits. Add the heavy cream, Dijon mustard, and lemon juice. Stir well and let the sauce simmer for 2-3 minutes until it starts to thicken.
  4. Finish Cooking (7 minutes): Return the pork chops to the skillet, spooning some of the sauce over them. Let them cook in the sauce for another 5-6 minutes or until they’re fully cooked. Stir in the chopped parsley.

Notes

Mustard and pork is a combination that’s hard to beat. For those keen on experimenting, try adding some capers or white wine to the sauce for an extra layer of complexity. When serving, mashed potatoes or steamed green beans make excellent companions to these pork chops, soaking up that delightful sauce. A crisp white wine or even a light red can be paired to elevate the dining experience. As always, ensuring your pork chops are of good quality makes all the difference in flavor and tenderness.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 420
  • Sugar: 2g
  • Sodium: 520mg
  • Fat: 28g
  • Carbohydrates: 3g
  • Fiber: >1g
  • Protein: 38g
  • Cholesterol: 125mg

Pair this with...

Cilantro Lime Brown Rice

Begin by cooking brown rice as per package instructions, ensuring each grain remains distinct and slightly chewy, a characteristic charm of this whole grain. While the rice cooks, zest and juice a couple of fresh limes, setting aside their aromatic essence. Once the rice is done, fluff it gently with a fork to release steam and separate the grains. While still warm, drizzle the rice with the lime juice and gently mix in the zest, ensuring that citrusy goodness permeates every bite. Finally, fold in freshly chopped cilantro, which adds a burst of herbaceous brightness. Season with a touch of salt to bring all the flavors together.

Roasted Cauliflower

Begin with a head of fresh cauliflower, breaking it down into bite-sized florets. In a mixing bowl, drizzle the florets with a generous amount of olive oil, ensuring each piece gets its share of this golden goodness. Season with salt and pepper, giving it a simple yet effective flavor base. Spread the cauliflower out on a baking sheet, making sure they have enough room to breathe and roast evenly. Into a hot oven they go, transforming into pieces that are golden brown, with edges that are crisp and caramelized. The inside remains tender and slightly nutty in flavor. Pull them out, maybe give a sprinkle of your favorite herb or a squeeze of lemon, and serve.

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