Creamy Mustard Pork Chops
Creamy Mustard Pork Chops
Ingredients
- 4 boneless pork chops, approximately 2cm/0.8" thick
- 1 tablespoon olive oil
- salt, to taste
- black pepper, to taste
- 1 tablespoon butter
- 2 shallots, medium, very finely diced
- 2 cloves garlic, minced
- 1/3 cup dry white wine
- 1 cup chicken stock
- 1/2 cup double cream, (heavy cream)
- 2 teaspoons Dijon mustard
- 1 tablespoon fresh tarragon, finely chopped
- 1 tablespoon fresh parsley, finely chopped (optional, for garnish)
Instructions
- 1
Pat the pork chops dry with paper towels. Season both sides generously with salt and black pepper.
⏱️ 2 min
- 2
Add the olive oil to a large pan (preferably cast iron or heavy bottomed) over medium-high heat. Once the oil is hot, add the seasoned pork chops to the pan. Fry the pork chops for 3-4 minutes per side until they are golden brown and cooked through.
⏱️ 8 min - 3
Once cooked, remove the pork chops from the pan and place them on a plate. Cover the plate loosely with foil and set aside.
⏱️ 1 min
- 4
If your pork chops have a thick layer of fat on the side, use tongs to stand them up on their fat side in the pan. Render the fat for 1-2 minutes until it becomes golden and crispy. Remove these rendered fat pieces and add them to the plate with the other pork chops.
⏱️ 2 min
- 5
Reduce the heat to medium. Add the 1 tablespoon butter to the pan. Once the butter has melted, add the very finely diced shallots and fry them for 3-4 minutes until they turn golden. Add the minced garlic and fry for another minute until fragrant.
⏱️ 5 min
- 6
Pour in the 1/3 cup dry white wine. Stir well, scraping any browned bits from the bottom of the pan. Simmer for 1 minute until the wine has largely evaporated.
⏱️ 2 min
- 7
Pour in the 1 cup chicken stock. Stir and simmer for 2-3 minutes, allowing the stock to reduce by about half.
⏱️ 3 min
- 8
Stir in the 1/2 cup double cream (heavy cream), 2 teaspoons Dijon mustard, and 1 tablespoon fresh tarragon. Bring the sauce to a gentle simmer and cook for 2-3 minutes until it has thickened to your desired consistency.
⏱️ 3 min
- 9
Return the cooked pork chops to the pan with the sauce. Baste them in the sauce for 1-2 minutes until they are thoroughly coated and heated through.
⏱️ 2 min
- 10
Serve the creamy mustard pork chops immediately. Garnish with fresh parsley, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Mustard Pork Chops
- 4 boneless pork chops, approximately 2cm/0.8" thick
- 1 tablespoon olive oil
- salt, to taste
- black pepper, to taste
- 1 tablespoon butter
- 2 shallots, medium, very finely diced
- 2 cloves garlic, minced
- 1/3 cup dry white wine
- 1 cup chicken stock
- 1/2 cup double cream, (heavy cream)
- 2 teaspoons Dijon mustard
- 1 tablespoon fresh tarragon, finely chopped
- 1 tablespoon fresh parsley, finely chopped (optional, for garnish)
Instructions
- 1
Pat the pork chops dry with paper towels. Season both sides generously with salt and black pepper.
⏱️ 2 min - 2
Add the olive oil to a large pan (preferably cast iron or heavy bottomed) over medium-high heat. Once the oil is hot, add the seasoned pork chops to the pan. Fry the pork chops for 3-4 minutes per side until they are golden brown and cooked through.
⏱️ 8 min - 3
Once cooked, remove the pork chops from the pan and place them on a plate. Cover the plate loosely with foil and set aside.
⏱️ 1 min - 4
If your pork chops have a thick layer of fat on the side, use tongs to stand them up on their fat side in the pan. Render the fat for 1-2 minutes until it becomes golden and crispy. Remove these rendered fat pieces and add them to the plate with the other pork chops.
⏱️ 2 min - 5
Reduce the heat to medium. Add the 1 tablespoon butter to the pan. Once the butter has melted, add the very finely diced shallots and fry them for 3-4 minutes until they turn golden. Add the minced garlic and fry for another minute until fragrant.
⏱️ 5 min - 6
Pour in the 1/3 cup dry white wine. Stir well, scraping any browned bits from the bottom of the pan. Simmer for 1 minute until the wine has largely evaporated.
⏱️ 2 min - 7
Pour in the 1 cup chicken stock. Stir and simmer for 2-3 minutes, allowing the stock to reduce by about half.
⏱️ 3 min - 8
Stir in the 1/2 cup double cream (heavy cream), 2 teaspoons Dijon mustard, and 1 tablespoon fresh tarragon. Bring the sauce to a gentle simmer and cook for 2-3 minutes until it has thickened to your desired consistency.
⏱️ 3 min - 9
Return the cooked pork chops to the pan with the sauce. Baste them in the sauce for 1-2 minutes until they are thoroughly coated and heated through.
⏱️ 2 min - 10
Serve the creamy mustard pork chops immediately. Garnish with fresh parsley, if desired.
⏱️ 1 min