SuppertimeChef Dijon Pork Chops
Quick & Easy Autumn Comfort Food | Pork Chops with Creamy Mustard Sauce
These succulent pork chops are pan-fried and finished in the oven, all served in a warming, creamy-mustard sauce. Super-quick to cook - they're ready in about 15 minutes.
This simple recipe makes a great weekday Autumn dinner.
Free printable recipe is available on our site:
Ingredients
4 thick cut, bone-in, Pork chops
½ tsp salt
½ tsp black pepper
1 ½ tbsp sunflower oil
240 ml (1 cup) chicken stock
1 heaped tbsp wholegrain mustard
120 ml (½ cup) double (heavy) cream
1 dash (about ⅛ tsp) Worcestershire sauce
To serve:
2 tbsp freshly chopped parsley
Freshly ground black pepper
Instructions
1. Preheat the oven to 175C/350C.
2. Place the pork chops on a plate and sprinkle on the salt and pepper.
3. Heat the oil in a large pan over a high heat.
4. Place the pork chops in the pan and cook for about 3 minutes on each side, until golden.
5. Transfer the pork to a baking tray, and place in the oven for 5-6 minutes, until the pork is no longer pink in the middle.
6. Meanwhile, turn the heat for the pan down to medium and add the chicken stock to the pan.
7. Heat for 3-4 minutes, giving the stock a stir, to deglaze the pan.
8. Stir in the mustard, then stir in the cream and Worcestershire sauce.
9. Bring to the boil, then simmer gently for 5 minutes, until the sauce thickens slightly.
10. When the pork is ready, remove from the oven and place on a warm plate to rest for 3-4 minutes.
11. Divide the rested pork between plates and pour over the sauce.
12. Sprinkle with parsley and black pepper and serve.
Notes
#Autumn #Recipe #ComfortFood
Bone In Pork Chop With Dijon Mustard Sauce With Fresh Thyme - Cast Iron Skillet Recipe
Bone in pork chops go perfectly with a dijon mustard pan sauce, easily put together in the same cast iron skillet! Join Eric from Simply Elegant Home Cooking as he demonstrates this delicious recipe! It is important to get your pork chop with the bone in, this will give it added flavor and prevent it from drying out. While there are many ways you can customize this sauce, Eric prefers using white wine, dijon, worchestershire sauce, and fresh thyme.
Ingredients:
-1 large bone in pork chop
-salt and pepper
-1/2 tablespoon neutral flavored oil
-1/3 cup dry white wine
-1/3 cup homemade chicken stock
-1 tablespoon fresh lemon juice
-1 teaspoon worchestershire sauce
-1 1/2 tablespoon dijon mustard
-1 1/2 tablespoon butter
-1 shallot
-1 clove garlic
-1 tablespoon fresh thyme leaves
Directions:
-Remove the pork chop from the fridge 45 minutes before cooking.
-Blot the pork dry with a paper towel, and season the exterior generously with salt and black pepper
-Preheat a cast iron skillet on medium high heat for 5 minutes.
-Add a small amount of oil to the skillet, then immediately add the pork chop. Sear the first side for 2 minutes without flipping or touching the pork chop.
-After 2 minutes, flip the pork chop and sear the 2nd side.
-Flip the pork on it's side and sear the fat cap, rotating to hit all portions.
-If needed, sear both sides of the pork chop again for 1.5-2 minutes each or until desired doneness is reached.
-Remove the pork and set aside, turn off the heat and wait until smoking stops before making the dijon mustard pan sauce.
-Once the smoke has subsided, turn the skillet back to medium and add in a minced shallot and saute for 1 minute, stirring constantly.
-Add in 1 minced clove of garlic and saute for 1 more minute, stirring constantly.
-Deglaze the skillet by adding the white wine. Use a metal spoon or spatula to scrape up any browned bits from the bottom of the pan. Reduce the wine until thicker and syrupy.
-Add in the homemade chicken stock and continue reducing until volume is reduced by about half.
-Once sauce is getting thicker, add in the drippings from the pork, the worchestershire sauce, and the lemon juice.
-Add in the dijon mustard and stir to incorporate
-Turn off the heat and add in the butter and fresh thyme. Constantly move the butter around as it melts to emulsify into the sauce.
-Spoon the dijon mustard pan sauce over the pork chop and serve.
-Enjoy!
Boneless Pork Chops with Creamy Dijon Mustard Sauce
Learn how to cook boneless pork chops in a delicious and creamy Dijon mustard sauce.
Recipe:
4 boneless pork chops - see note
Salt and Pepper - to taste
2 tbsp. Butter
2 tsp. Cooking Oil
Dijon Mustard Sauce:
1 tbsp. Butter
2 tsp. Minced Garlic
1 cup Chicken Broth
2 tbsp. Whole Seed Dijon Mustard
1 cup Heavy Cream
½ tsp. Salt, or to taste
¼ tsp Cracked Black Pepper - or to taste
Pork Chops with Mustard Sauce - How To Cook
Today Erin features a recipe that is all her own, adopted, refined and finished in a way that is totally unique. In the Burgundy region of France, home of Dijon, pork chops are traditionally served in a sauce made with mustard, now Erin brings the tradition to the Wyoming Ranch Life.
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Mustard Pork Chops
Mustard Pork Chops are an easy way to prepare pork chops. Any type of mustard will do.
Pork chops are coated in mustard, and then seasoned flour, and then are are baked in the oven for about 35 minutes.
You can find this recipe at