Readers of this blog are aware that I like pork. I think I’ve declared my love of pork on one of the previous posts. If not, let me declare it now. I love pork. 🙂
I’d picked up a few pork chops a few weeks back, and perplexed I couldn’t think of a thing to do with them. I decided I wanted something creamy, but tangy, and threw together this mustard cream sauce that these pork chops simmered in until done. The result was slightly tangy, not overpoweringly mustard-ey, but deliciously pork-ey.
- 4 pork chops, around 1″ thick, and 1.8 lbs
- olive oil
- 2 Tbsp butter
- 2 shallots, sliced thinly
- 3 cloves of garlic, finely diced
- 3 tsp of capers
- large handful of fresh thyme
- 1/2 cup of dry white wine
- juice of 1/2 a lemon
- 1/3 cup heavy cream
- 1 Tbsp whole grain mustard
- 1 Tbsp dijon mustard
- sea salt and freshly ground pepper
Season the pork chops with sea salt and freshly ground pepper. In a medium/high heat pan large enough to hold all 4 chops without crowding, melt the butter, and add a glug of olive oil. When the butter starts to foam, add the pork chops to brown them. Do not move the chops, for around 3 minutes per side. Once the chops are sufficiently browned, set aside.
In the same pan, saute the shallot for a couple of minutes, and then add the garlic. Deglaze the pan with the white wine, and make sure to scrape up all of the brown bits that have stuck from the pork. Add in the rest of the ingredients and simmer for a few minutes.
Return the pork chops to the pan, cover, and reduce heat to medium low. Simmer until for about 15 minutes, or until the pork is cooked through, around 15 minutes.
I served this with some wilted spinach and some cous cous. Enjoy!