Herbal Crusted Pork Chops With Mustard Cream Sauce

Total Time
45mins
Prep 15 mins
Cook 30 mins

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

Ingredients Nutrition

Directions

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