Description
Ina Garten’s mustard pork chops deliver a tangy, savory main course perfect for weeknight dinners. Dijon mustard and herb marinade create a delicious coating that elevates simple pork chops to a restaurant-quality meal you’ll crave again and again.
Ingredients
Scale
- 4 pork chops (1-inch thick; about 10 oz / 283 g each)
- 3 tbsps olive oil
- 2 tbsps unsalted butter
- ¼ cup Dijon mustard
- 1 cup heavy cream
- 2 tbsps brandy
- 2 tbsps chopped shallots
- 1 small clove garlic, minced
- 2 tsps mixed chopped fresh herbs (chives, flat-leaf parsley, tarragon, and/or chervil leaves)
- 1 squeeze fresh lemon juice
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Meat Preparation: Meticulously dry pork chops with paper towels and season both sides with salt and black pepper for optimal flavor development.
- Searing Technique: Ignite olive oil in a cast-iron skillet over medium-high heat, then strategically place pork chops to achieve a caramelized exterior, cooking 4-5 minutes per side until golden brown.
- Aromatic Foundation: Remove pork chops and reserve; reduce skillet heat, melt butter, and gently sauté shallots and garlic until fragrant and translucent.
- Deglazing Process: Introduce brandy to the skillet, allowing alcohol to simmer and release caramelized remnants, creating an intense flavor base.
- Sauce Creation: Whisk heavy cream and Dijon mustard into the skillet, bringing the mixture to a gentle boil while stirring consistently to form a velvety sauce.
- Finishing Cooking: Return pork chops to the sauce, allowing them to simmer and absorb flavors, ensuring internal temperature reaches 145°F for perfect doneness.
- Presentation: Transfer pork chops to serving plates, lavishly coat with mustard cream sauce, and embellish with fresh herb garnish for a sophisticated culinary presentation.
Notes
- Sear with Precision: Pat pork chops completely dry to achieve a perfect golden-brown crust and lock in maximum flavor.
- Temperature Control: Use a meat thermometer to guarantee pork reaches exactly 145°F, preventing overcooking and maintaining juicy texture.
- Pan Magic: Keep the same skillet after searing to capture caramelized bits, creating deeper flavor layers in the mustard cream sauce.
- Sauce Secrets: Whisk Dijon mustard and cream continuously to prevent separation and ensure a silky, restaurant-quality sauce consistency.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 685
- Sugar: 2 g
- Sodium: 830 mg
- Fat: 56 g
- Saturated Fat: 19 g
- Unsaturated Fat: 33 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 49 g
- Cholesterol: 175 mg