Aug. 12, 2017
Dijon Pork Chops
INGREDIENTS
- 4 pork chops, 1"-thick bone-in
- kosher salt
- Freshly ground black pepper
- extra-virgin olive oil
- 5 tbsp. unsalted butter
- 2 tbsp. Dijon mustard
- 2 tbsp. heavy cream
- 3 garlic cloves, grated
- sea salt, such as Maldon
- 1/4 c. chopped fresh parsley
DIRECTIONS
- Preheat a large skillet over high heat. Pat each pork chop dry with a paper towel and season generously with salt and pepper on both sides.
- Add 2 tablespoon olive oil and 1 tablespoon butter to the pan, when butter just begins to bubble add two pork chops. Sear on high for 4 to 5 minutes on each side. Transfer pork chops to a clean plate and cover loosely with foil. Repeat for last 2 pork chops.
- Return skillet to low heat; add 4 tablespoons butter, Dijon mustard, heavy cream, and garlic; whisk continuously until smooth and garlic is softened. Season with pinch of sea salt and stir in 2 tablespoons chopped parsley.
- Serve pork chops with drizzle of creamy Dijon sauce and top with remaining parsley and sprinkle of sea salt.
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