Description
Ina Garten’s mustard pork chops blend French countryside charm with simple, elegant flavors. Rich Dijon mustard and crisp herbs elevate these succulent chops, promising a quick, delectable meal you’ll savor from first bite to last.
Ingredients
Scale
Primary Protein:
- 4 pork chops (1-inch thick; about 10 ounces / 283 grams each)
Cooking Fats and Aromatics:
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons chopped shallots
- 1 small clove garlic, minced
Flavor Enhancers and Sauce Components:
- ¼ cup Dijon mustard
- 2 tablespoons brandy
- 1 cup heavy cream
- 1 squeeze fresh lemon juice
- Kosher salt and freshly ground black pepper, to taste
- 2 teaspoons mixed chopped fresh herbs (chives, flat-leaf parsley, tarragon, and/or chervil leaves)
Instructions
- Prepare the protein by patting the pork chops dry with paper towels, ensuring a perfect sear. Season generously with salt and freshly ground black pepper on both sides.
- Heat 3 tablespoons (45 milliliters) of olive oil in a large cast-iron skillet over medium-high heat until the surface begins to shimmer. Carefully place the seasoned pork chops into the hot skillet, allowing them to develop a rich golden-brown crust for 4-5 minutes per side.
- Remove the perfectly seared pork chops and transfer them to a warm plate, keeping them covered to retain heat. Drain the excess oil from the skillet, leaving behind the flavorful browned bits.
- Reduce the heat to medium and melt 2 tablespoons (28 grams) of unsalted butter in the same skillet. Add finely chopped shallots and minced garlic, sautéing them gently until they become aromatic and translucent, approximately 1 minute.
- Carefully deglaze the skillet by pouring 2 tablespoons (30 milliliters) of brandy, tilting the pan away from you. Allow the alcohol to simmer and reduce, scraping up the delicious caramelized fragments from the bottom of the pan.
- Introduce 1 cup (240 milliliters) of heavy cream and 1/4 cup (60 grams) of Dijon mustard, whisking continuously to create a smooth, velvety sauce. Increase the heat to bring the mixture to a gentle boil, stirring occasionally.
- Lower the heat to a soft simmer and return the seared pork chops to the skillet. Gently spoon the creamy sauce over the meat, allowing them to cook and absorb the flavors for 3-4 minutes.
- Test the pork chops for doneness using a meat thermometer, ensuring an internal temperature of 145°F (63°C). Adjust seasoning with a squeeze of fresh lemon juice, additional salt, and cracked black pepper.
- Plate the pork chops, generously coating them with the rich mustard cream sauce. Garnish with a sprinkle of freshly chopped herbs like chives or parsley for a vibrant finishing touch.
Notes
- Unlock restaurant-quality flavor with a quick sear that transforms ordinary pork chops into a gourmet masterpiece.
- Brandy infuses the creamy mustard sauce with sophisticated depth, turning a simple protein into an elegant dining experience.
- Bone-in pork chops guarantee maximum juiciness and rich flavor that elevates the entire meal.
- Dijon mustard delivers a sharp, tangy punch that perfectly balances the creamy sauce and cuts through the dish’s richness.
- Fresh herbs sprinkled on top provide a bright, vibrant finish that takes this recipe from good to extraordinary.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 740 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 55 g
- Saturated Fat: 20 g
- Unsaturated Fat: 30 g
- Trans Fat: 1 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 50 g
- Cholesterol: 180 mg