Pork chops seared and basted with garlic, thyme and butter! Finished with a creamy delicious sauce that is made up of garlic, shallots, wine, cream and coarse ground mustard.
Ingredients for pork chops with coarse ground mustard cream sauce
Pork chops: Thick sliced boneless pork loin chops.
Thyme: Sprigs of fresh thyme or rosemary.
Garlic: Whole garlic cloves.
Butter: Unsalted butter.
Sauce: Garlic, shallots, dry white wine, heavy cream, GREY POUPON MUSTARD Country Dijon Made with Coarse Ground Mustard, white pepper and salt.
How to make pork chops with coarse ground mustard cream sauce
Seasoning pork chops: Season pork chops with salt and black pepper on both sides.
Searing pork chops: Use a large heavy bottom pan or a cast iron to sear your pork chops. On a high heat, place your pan. Allow the pan to heat up and pour enough oil to coat the bottom of the pan. Sear for about 1 1/2 minutes on the side where the pork chops has fat, allowing it to golden up. (Watch the video if you’re not sure.) Once the side is seared, then sear both sides of the pork chops until golden, this can take up to 2-3 minutes on each side. Finish your pork chops by adding butter, garlic and thyme. Bast your pork chops and constantly check to see if they have reached the temperature of 145F. Take them out of the pan and allow them to rest before cutting in!
Making the sauce: In your pan leave 1 tbsp of the oil/fat that was left from cooking your pork chops. Add in your shallots and garlic and allow them to cook until translucent. Pour in your wine and allow it to reduce by 2/3. Then add in your heavy cream and allow it to reduce to about 1/4. To check if the sauce is ready, dip a spoon into your sauce and swipe it with your finger. If it’s a clear line, then your sauce is ready. Add in your coarse ground mustard, white pepper and season it with salt to taste.
How to thin out your sauce if it gets too thick?
Add more heavy cream if your sauce gets to thick.
What kind of wine do I use?
I use a dry white wine called Sauvignon Blanc.
What brand did I use for Whole grain mustard?
GREY POUPON MUSTARD Country Dijon, Made with Coarse Ground Mustard
Pork chops with coarse ground mustard cream sauce
- 4 boneless pork lion chops
- 2 Garlic cloves
- 3 sprigs of thyme
- 1 1/2 tbsp of unsalted butter
- Kosher salt and black pepper
- 2 garlic cloves, minced
- 1 small shallot, small dice(brunoise)
- 1/4 cup of dry white wine
- 1 1/2 cups of heavy cream
- 1 tbsp of GREY POUPON MUSTARD Country Dijon Made with Coarse Ground Mustard
- 1/8-1/4 tsp white pepper
- salt to taste
- Season pork chops with salt and pepper on both sides. Allow them to stand until the salt melts into the chops. Heat up your heavy bottom pan on high heat. Add your oil and allow to heat up.(enough oil to coat the bottom of the pan) Add in your pork chops on the fat side to render it and make it golden. This will take about 1 1/2 minutes. Then sear both sides of your pork chops until golden, 2-3 minutes per each side.
- Add in your butter, garlic and thyme. Finish your pork chops by basting; as shown in the video and until they reach an internal temperature of 145F.
- Once cooked take them out of the pan and allow to rest before being cut into.
Making the sauce
- In the same pan where you seared your pork chops leave about 1 tbsp of the fat/oil and discard the rest. On a medium heat, add in your garlic, shallots and cook until translucent. Then add in your wine and allow it to reduce by 2/3. Pour in your heavy cream and allow it to reduce by 1/4. To check if the sauce is ready, dip in a spoon and swipe with your finger. If it swipes and has a clear line, then your sauce is ready.
- Add in your coarse ground mustard, white pepper and season with salt to taste.