If you don’t like mustard, exit to the left. This pork chop recipe definitely has a good amount of mustard in it. I love it, I grew up with the women in my family cooking these types of dishes. This is another super simple recipe, and it definitely is great for Sunday dinner, or even for a rustic dinner party. Enjoy!
What you’ll need:
- 4 – 6 pork chops (3/4 inch thick)
- 3/4 tsp salt
- 1/2 tsp black pepper
- 2 tbsp canola oil
- 1/4 cup finely chopped shallots
- 2 tbsp unsalted butter
- 1/2 cup chicken broth
- 1/4 cup country-style Dijon mustard
- 2 tbsp heavy cream
- 2 tsp fresh lemon juice
Preheat oven to 325 degrees.
Heat oil in a heavy skillet over medium heat. Sprinkle pork chops with salt and pepper. Brown pork chops 4 minutes on each side. Transfer to a shallow baking pan and bake in the middle rack of the oven for 5 to 10 minutes. Cover with aluminum foil and set aside.
In the meantime, pour off some of the fat from the skillet, the add shallots and butter, and sauté them for about 5 minutes. Add the broth and scrape up brown bits from the bottom of the pan with a wooden spoon. Add mustard and cream, bring to a boil, add lemon juice. Bring down to a simmer and lightly stir until thickened, for about 3 minutes. Pour the sauce over the pork chops. Serve with potatoes of your choice.