Pork Chops with Dijon Cream Sauce
Pork chops make for a quick weeknight dinner, but they tend to be dry. The solution is a creamy sauce, and this Dijon cream sauce is a real find! It's so good and easy to make that you may find yourself making it for other cuts of meat or fish. Plan on bread, mashed potatoes or rice as an accompaniment to sop up the delicious sauce.
4 thin boneless pork chops
salt and pepper
1 Tblsp butter
1 Tblsp olive oil
For the sauce:
1 Tblsp butter
2 tsp minced garlic
1 cup chicken broth
2 Tblsp Dijon mustard
1 cup heavy cream
1/2 tsp salt
1/4 tsp ground pepper
Season the pork chops generously with salt and pepper and allow to stand at room temperature for 20 minutes.
In a large cast iron skillet, melt the butter and oil. Sear each chop for 2 minutes on each side. Remove the chops to a plate and cover with foil to keep warm.
In the same pan where you cooked the pork add the butter to the pan drippings over low heat. Add the garlic and sauté until fragrant. Add the chicken broth, then the mustard and cream. Whisk until smooth and season with salt and pepper. Cook for a few minutes until the sauce is slightly thickened.
Return the pork chops to the pan and smother in sauce. Turn off the heat when a probe thermometer shows that the meat has reached an internal temperature of 135 degrees. Cover and allow the meat to rest (the internal temperature will continue to rise.) Serve warm.