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Pork Chops with Dijon Sauce

Pork Chops with Dijon Sauce
Pork Chops with Dijon Sauce is a gluten free and lacto ovo vegetarian recipe with 4 servings. This recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains around 2g of protein, 18g of fat, and a total of 230 calories. This recipe from Simply Recipes requires pepper, extra virgin olive oil, parsley, and dijon mustard. From preparation to the plate, this recipe takes approximately 35 minutes. Many people really liked this hor d'oeuvre.

Instructions

1
Sear the pork chops: Pat the pork chops dry with paper towels.
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Pork ChopsPork Chops
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Paper TowelsPaper Towels
2
Sprinkle salt and pepper all over them.
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Salt And PepperSalt And Pepper
3
Heat the olive oil in a large skillet over medium high heat. Stir in the butter.
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Olive OilOlive Oil
ButterButter
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Frying PanFrying Pan
4
As soon as the butter has melted, add the pork chops to the pan and sear them, about 2-3 minutes on each side. Reduce the heat slightly if the chops brown too quickly.
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Pork ChopsPork Chops
ButterButter
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Frying PanFrying Pan
1
Remove the pork chops from the pan and pour off most of the fat.
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Pork ChopsPork Chops
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Frying PanFrying Pan
2
Add the shallots and cook them on med high heat until softened, about 1 minute.
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ShallotShallot
3
Add 1/2 cup of the wine and bring to a boil, deglazing the pan by scraping the brown bits from the bottom of the pan.
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WineWine
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Frying PanFrying Pan
4
Add stock, return chops to pan, cover and cook: Stir in the stock and return chops to the pan. Bring sauce to a simmer, reduce heat, cover and cook until chops are cooked through (145°F internal temp), about 10 to 15 minutes.
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SauceSauce
StockStock
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Frying PanFrying Pan
5
Remove chops, add remaining wine, reduce: 
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WineWine
6
Remove the pork chops to a warm platter; cover with foil to keep warm.
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Pork ChopsPork Chops
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Aluminum FoilAluminum Foil
7
Add the remaining half cup of wine. Increase the heat to high to boil the pan juices. Reduce the juices by half, about 3 minutes.
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WineWine
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Frying PanFrying Pan
8
Add cream, reduce, whisk in mustard and parsley: 
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MustardMustard
ParsleyParsley
CreamCream
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WhiskWhisk
9
Add the heavy cream and boil 3 minutes more, until sauce reduces and thickens, and scraping the pan with a wooden spoon leaves a trail.
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Heavy CreamHeavy Cream
SauceSauce
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Wooden SpoonWooden Spoon
Frying PanFrying Pan
10
Remove from the heat and whisk in the mustard and parsley. If you want, add more mustard to taste.
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MustardMustard
ParsleyParsley
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WhiskWhisk
11
Place chops on a bed of sauce and serve.
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SauceSauce
DifficultyHard
Ready In35 m.
Servings4
Health Score1
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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