Pork Chops with Mustard Cream Sauce
Creamy, tangy mustard sauce is the perfect balance for pork chops. Refrigerate any leftover sauce for your next meal of pan-seared salmon or roast chicken.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Serves: 4
- 4 large pork chops
- 1 tsp (5 mL) each salt and pepper
- 3 tbsp (45 mL) extra-virgin olive oil, divided
- 1 tbsp (15 mL) Lactantia® Unsalted Butter
- 2 garlic cloves, minced
- 2 tbsp (30 mL) grainy mustard
- 1 cup (250 mL) chicken stock
- 1/4 cup (60 mL) Lactantia® Cooking Cream
- 1/4 cup (60 mL) finely chopped fresh parsley
- Preheat oven to 400°F (200°C). Season pork chops with salt and pepper.
- In large nonstick skillet set over medium-high heat, heat 2 tbsp (30 mL) oil and butter. Cook pork chops for 1 to 2 minutes or until seared on each side. Reserve skillet.
- Transfer pork chops to parchment paper–lined baking sheet; bake for 20 to 25 minutes or until just cooked through.
- Meanwhile, heat remaining oil in reserved skillet set over medium heat; cook garlic for 1 minute. Stir in mustard.
- Deglaze pan with chicken stock; cook until liquid is reduced by half.
- Stir in cream and parsley; cook for 1 to 2 minutes or until cream is heated through and sauce is thickened slightly.
- To serve, spoon sauce over pork chops.
Add a splash of white wine, vermouth or brandy to sauce if desired.