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

  1. 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.
  2. 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.
  3. 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.
  4. Serve pork chops with drizzle of creamy Dijon sauce and top with remaining parsley and sprinkle of sea salt.