Prep 10 mins
Cook 15 mins
Recipe comes from Food & Wine. This is a different take on the traditional pork chop. Its simple and quick to make. A nice sauce is made to cover the pork chops and the sauce can double as a gravy to be served over mashed potatoes. Menu Suggestion: mashed potatoes and sauteed mushrooms.
- 1⁄4 cup chicken broth
- 1⁄4 cup sour cream
- 2 teaspoons Dijon mustard
- 2 teaspoons stone ground coarse grain mustard
- 1⁄2 teaspoon cornstarch
- chopped fresh parsley
- 4 (5 ounce) boneless pork chops
- In a blender process chicken broth, sour cream, both mustards and the cornstarch until mixture is smooth and not lumpy. Transfer the mixture to a saucepan and simmer over medium heat until it becomes thickened. Stir in the parsley and keep sauce warm.
- Heat a large skillet. Season both sides of pork chops with salt and pepper and cook on high heat until browned; about 5 minutes. Turn the pork chops over and cook another 3 minutes or until cooked through. Transfer the pork chops to dinner plates and spoon the mustard sauce over the top.
This recipe is delicious and I have made it a couple of times now. I do double the sauce and the second time I actually doubled the sour cream/broth but left the mustard at the same amounts, so it wouldn't be so mustard-y, and I think I liked it better that way. I also did add in some garlic and onion powders and leave out the cornstarch because I always lightly coat my pork chops with a mixture of cornstarch, flour, and seasonings to get a nice crust on the outside of the chops. Once I brown the chops in the skillet, I set them aside, then pour the sauce into the skillet to scrape up all the yummy bits left behind and let it simmer about 5 min. to thicken before putting the chops back in for another 5 min. to cook the rest of the way through, smothering them in the sauce. I think this would be great to saute in some chopped onion as well. I used 3 large chops and double the sauce and it was the perfect amount for us. Thank you for the yummy recipe!
Really nice! I doubled the "gravy" and I was glad I did. It was really delicious. I brined the pork chops for about an hour (I almost always do, I think they are much moister that way). Like others, I seared the chops and then added the sauce and finished the cooking in the gravy. That way I could scrape up all the little brown bits that add so much flavour. This was very simple and definitely a keeper.
Very good. You could also make more sauce, pour it over the chops, and cook gently together for about 15 minutes.