Herbal Crusted Pork Chops With Mustard Cream Sauce

Submitted by Potagekempcc

"Mustard Cream Sauce is infused into the Pork Chops as they are slowly baked. Pork Chops have a little mustard flavor, very tender and moist. Serve with mashed potatoes and fresh corn on the cobb as a side dish."

 

• Ready In: 45mins
• Ingredients: 14
• Serves: 4

ingredients

• 4 pork loin chops with bone
• 2 tablespoons whole grain mustard
• 2 tablespoons Dijon mustard
• 1 tablespoon balsamic vinegar
• 1 tablespoon garlic (fresh minced)
• 2 tablespoons extra virgin olive oil
• 2 teaspoons thyme (fresh minced)
• 1 teaspoon rosemary (fresh minced)
• 1 teaspoon sage (fresh purple, minced)
• 1 tablespoon parsley (fresh minced)
• 2 teaspoons fine sea salt
• 2 teaspoons ground black pepper
• 2⁄3 cup sour cream
• 2 tablespoons date honey

directions

1. Place rack in center of oven and pre-heat the oven to 450°F.
2. In a bowl combine 1-tablespoon whole grain mustard, 1-tablespoon dijon mustard, balsamic vinegar, 1-tablespoon olive oil, rosemary, purple sage, 1/2-teaspoon sea salt 1/2-teaspoon and black pepper. Whisk until combined.
3. Rinse pork chops under cold water and pat dry with paper towels. Season chops with 1-teaspoon of sea salt and 1-teaspoon black pepper.
4. Add olive oil into a hot skillet and brown both side of pork chops. Remove chops and let stand for 3-4 minutes.
5. Coat pork chops with mustard sauce.
6. Place pork chops on a sheet pan and bake 8-minutes at 450 F and reduce to 325°F Bake pork chops until internal temperature reaches 165°F.
7. Remove pork chops from oven and let stand for 5-minutes.

8. MUSTARD SAUCE:

9. In a bowl combine sour cream, remaining mustards, salt, black pepper, date honey and whisk until sauce is smooth. Serve sauce over pork chops.
10. GARNISH: Fresh parsley.