Easy Baked Pork Chops with White Wine–Mustard Sauce

Name: Easy Baked Pork Chops with White Wine–Mustard Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 2 servings Freshly ground black pepper; 2 teaspoons Dijon mustard; 118 milliliters dry white wine; 2 servings Kosher salt; 1 teaspoon olive oil; 2 teaspoons finely chopped fresh Italian parsley leaves; 2 (1-inch-thick) bone-in pork loin chops; 3 Tbsps unsalted butter, cut into small pieces and at room temperature

Easy Baked Pork Chops with White Wine–Mustard Sauce might be just the main course you are searching for. One serving contains 428 calories, 29g of protein, and 28g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 2. A mixture of olive oil, dijon mustard, parsley leaves, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. It is a good option if you're following a gluten free, primal, and fodmap friendly diet.

Instructions

Heat the oven to 400°F and arrange a rack in the middle.Pat the pork chops dry with a paper towel and rub them all over with the oil. Season both sides generously with salt and pepper.

Ingredients you will need

Salt And Pepper

Pork Chops

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Paper Towels

Oven

Heat a large oven-safe frying pan over medium-high heat until several drops of water sprinkled in the pan skitter around and converge into one big drop or the pan is smoking, about 3 to 4 minutes.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Oven

Place the chops in the pan and cook undisturbed until they’re golden brown on the bottom, about 3 minutes.Flip the chops over and immediately place the pan in the oven.

Equipment you will use

Oven

Frying Pan

Bake until the chops are golden brown on the second side and the temperature registers 145°F on an instant-read thermometer inserted into the thickest part of each chop, about 7 to 10 minutes.Using a kitchen towel or potholder, take the pan out of the oven and return it to the stovetop.

Equipment you will use

Kitchen Towels

Kitchen Thermometer

Pot Holder

Stove

Frying Pan

Transfer the chops to a plate and tent them loosely with foil; set aside.Using the kitchen towel or potholder to grasp the handle of the pan (be careful not to touch the handle with your bare hands for the remainder of the cooking time), pour off and discard any fat.

Equipment you will use

Kitchen Towels

Pot Holder

Aluminum Foil

Frying Pan

Add the wine, place the pan over medium-high heat, and cook, scraping up any browned bits that have accumulated on the bottom of the pan, until the wine is reduced by half, about 3 minutes.

Ingredients you will need

Wine

Equipment you will use

Frying Pan

Remove the pan from the heat.

Equipment you will use

Frying Pan

Whisk in the butter 1 piece at a time, letting each melt before adding the next, until all of the butter has been added and the sauce has thickened.

Ingredients you will need

Butter

Sauce

Equipment you will use

Whisk

Whisk in the parsley and mustard. Taste and season with salt and pepper as needed. Divide the sauce between 2 plates, place a pork chop on top of the sauce on each plate, and serve immediately.

Ingredients you will need

Salt And Pepper

Pork Chops

Mustard

Parsley

Sauce

Equipment you will use

Whisk

Equipment

Ingredients

Servings:

2servings

Freshly ground black pepper 2teaspoons

Dijon mustard 118milliliters

dry white wine 2servings

Kosher salt 1teaspoon

olive oil 2teaspoons

finely chopped fresh Italian parsley leaves 2

(1-inch-thick) bone-in pork loin chops 3Tbsps

unsalted butter, cut into small pieces and at room temperature

Recommended wine: Chardonnay, Pinot Noir, Riesling

Pork Chops works really well with Chardonnay, Pinot Noir, and Riesling. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. The Santan Ema Reserve Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.