Ever get home and just want to whip something easy and (relatively) healthy together in 30 minutes or less? Found this recipe in Wini Moranville’s book, La Bonne Femme, and la préparation est tout simple.
I served the pork chops with a side of brussels sprouts (boiled in water and sautéed with butter/salt/pepper) but most any vegetable would do well as an accompaniment.
Pork Chops with Dijon Sauce (serves 2)
What you’ll need:
- 2 bone-in pork chops
- 1/2 tablespoon of butter
- tablespoon of oil (I used safflower but most oils should be fine)
- 1 large shallot, sliced
- 1/2 to 1 tablespoon of dijon mustard
- 1/2 cup of white wine
- 1/2 cup of chicken stock
- salt + pepper for taste
What to do:
- Approximately 20-30 mins prior to cooking, I take out the pork chops, pat them dry, then salt and pepper them (this time, I actually added a little garlic powder too – but that’s purely optional).
- Add the oil to the pan and heat it up on medium heat until simmering.
- Add the seasoned pork shops to the pan and let it cook for approximately 8-10 mins per side, flipping only once.
- NOTE: depending on the thickness of your pork chops, the cooking temperature will vary anywhere from 4-10 mins per side. A good way to check? When the meat reaches an internal temperature of 145F degrees it’ll be perfectly moist and juicy inside).
- Take the pork chops off the pan and set aside.
- Using the oil in the pan (remove excess oil – you only want a sheen of oil), add the sliced shallots and sauté until translucent. Add the white wine and chicken stock, bringing to a boil until the sauce as reduced a little.
- Add the pat of butter and dijon mustard to the pan and mix with a silicon whisk – adjust sauce with salt/pepper/dijon/etc for taste.
- Pour the dijon sauce on top of the pork chops and serve.