Seared Pork Chops in Mustard Cream Sauce
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 4 bone-in center-cut pork chops, 3/4 to 1-inch thick
- 1⁄8 teaspoon sea salt
- 1⁄8 teaspoon ground black pepper
- 1⁄4 cup flour
- 1 teaspoon flour
- 2 medium shallots, finely chopped
- 1 tablespoon olive oil
- 2 tablespoons white wine vinegar
- 1⁄2 cup dry white wine
- 1 cup whipping cream
- 1 tablespoon Dijon mustard
directions
- Heat oven to 375 degrees.
- Season chops on both sides with salt and pepper. Sprinkle 1/4 cup flour on a sheet of wax paper. Turn pork chops in flour to coat; shake off excess.
- Heat oil in a 12-inch ovenproof skillet over Medium-High heat. Sear pork chops 2 minutes per side. Pour vinegar into skillet over chops. Remove from heat when vinegar has almost evaporated. Scatter shallots over bottom of skillet around pork chops.
- Place skillet in oven; roast chops 5 to 7 minutes or until the internal temperature in the thickest part (not touching bone) reads 150 degrees. Remove chops to a plate; cover loosely to keep warm. Leave pan juices in skillet.
- Place roasting skillet over Medium-High heat. Stir 1 teaspoon flour into pan juices; cook 1 minute. Gradually add wine, whisking constantly. Bring to a boil; boil 2 to 3 minutes until thickened. Stir in cream and mustard. Bring to a boil. Add pork chops and heat 1 minute.
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RECIPE SUBMITTED BY
ImNotHere
Austin, 0