Herbed Pork Chops with Mustard Sauce
It was a dark and stormy afternoon. The clouds were rolling, the sky was filled with thunder and lightning…and we were hungry! I suggested we have herbed pork chops with mustard sauce so we stopped and picked up the chops at the meat market, some petit fours at the bakery and I raided my wine closet for a bottle of red. We were ready to rock and roll.
Ingredients
Scale
Pork Chops
- 2 thick bone – in pork chops 3/4 -1″
- 1 long sprig fresh rosemary – leaves only – chopped
- 8 sprigs fresh thyme, leaves only – chopped
- Coarsely ground black pepper
- 1/2 tsp kosher salt
- 1 TBL unsalted butter
- 1/2 TBL olive oil
- Combine the herbs, divide and apply to each side of the two chops
- Sprinkle salt and grind fresh pepper on all sides
- Wrap and refrigerate for 2 hours, overnight if possible
Mustard Sauce
- 4 TBL dijon Mustard
- 1/2 pint heavy cream
- 1 big pinch ground white pepper
- 1 Lemon
- pan drippings from pork chops
- 1 splash worcestershire sauce
Instructions
- Heat a cast iron skillet on medium high
- Add the butter and olive oil to the skillet
- When butter is melted add the chops and pan fry until one side is browned, then turn and fry until the other side is nicely browned. Be careful not to overcook! Medium on the inside and a light crust on the outside is perfect. Overdone chops are hard and tough. Test with your tongs like you would a steak
- Set aside on a warm plate
- Turn the heat down to medium
- Splash in your worcestershire sauce and deglaze your skillet
- Add the mustard and squeeze in your lemon juice while stirring
- Pour the cream in slowly and bring to a simmer
- Add your ground pepper and stir to reduce until it slightly thickens
- Taste and adjust pepper as necessary
- Drizzle the sauce over your chops and serve
And just one more thing…
The next time bad weather bogarts your day, throw a mini party and show mother nature who’s really the boss.