Serves 4
30 min
Pan-Seared Pork Chops with Dijon Mustard Sauce
Recipe GLPR22873a868bda18
Tender boneless pork chops seared in a hot pan until golden, then finished with a silky Dijon mustard cream sauce brightened with fresh lemon juice. A classic French-inspired dish that comes together in under 30 minutes.
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Ingredients
4 large boneless pork chops
Salt and black pepper to taste
1/4 teaspoon ginger powder (optional)
2 tablespoons oil
1/2 cup chicken broth
2 tablespoons water
1 tablespoon fresh lemon juice
2 tablespoons Dijon mustard
1/4 cup heavy cream
Directions
Pat the pork chops dry with paper towels. Season both sides generously with salt, black pepper, and ginger powder if using.
Heat the oil in a large skillet over medium-high heat until shimmering. Working in batches if needed to avoid overcrowding, place the pork chops in the pan and sear for 5-6 minutes on the first side, until golden brown.
Flip the pork chops and cook for an additional 5-6 minutes on the second side, until the internal temperature reaches 165°F at the thickest part. Remove the pork chops to a clean plate.
Pour the chicken broth and water into the same skillet, scraping up any browned bits from the bottom with a wooden spoon.
Whisk in the Dijon mustard and lemon juice until smooth. Stir in the heavy cream, stirring constantly until the sauce is well combined and creamy.
Return the pork chops to the skillet, nestling them into the sauce. Reduce heat to low and simmer gently for 2-3 minutes to allow the flavors to meld, basting the chops with the sauce.
Transfer the pork chops to a serving platter and spoon the sauce over top. Serve immediately.
