It was a dark and stormy afternoon, the kind that made the house feel cozy by contrast. Clouds rolled ominously overhead, thunder growled in the distance, and jagged streaks of lightning lit up the sky. Rain lashed against the windows, but inside our problem wasn’t the storm—it was our growling stomachs.
Ready to shake off the gloom, herbed pork chops and mustard sauce popped into my mind. With a plan in place, we donned raincoats and braved the weather. The first stop was the local meat market, where the butcher wrapped up two thick, juicy pork chops. Next, we swung by the bakery, snagging a box of delicate petit fours—because, why not? Life’s too short for bad weather and no dessert. Finally, I raided my wine closet, pulling out a bottle of rich red, the perfect companion to our feast.
Back at home, the kitchen became our battlefield against the weather. Aromas of sizzling butter and fragrant herbs filled the air as we browned the chops. The creamy mustard sauce simmered on the stove while the rain pelted against the windows like a percussion section.
When we sat down to eat, the storm seemed almost like background music to our little indoor celebration. Next time bad weather bogarts your day, embrace it. Throw a mini party, feast like royalty, and remind mother nature who’s really in charge
Browning the herbed pork chops Print
Herbed Pork Chops with Mustard Sauce
Pork chops with rosemary, thyme in a creamy mustard sauce
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 2 1x
Ingredients
- (2) 3/4 to 1″ thick bone – in pork chops
- 2 tsp fresh rosemary leaves – chopped
- 1 TBL fresh thyme leaves – chopped
- Coarsely ground black pepper
- 1/2 tsp kosher salt
- 1 TBL unsalted butter
- 1/2 TBL olive oil
Mustard Sauce
- 4 TBL dijon Mustard
- 1/2 pint heavy cream
- 1 big pinch ground white pepper
- 1 lemon – juiced
- pan drippings from pork chops
- 1 splash worcestershire sauce
Instructions
- Combine the herbs, salt and pepper. Divide and apply to each side of the two chops then wrap and refrigerate for 2 hours
- Add the butter and olive oil to the skillet
- When butter is melted add the chops and pan fry over medium heat until one side is browned, then turn and fry until the other side is nicely browned. Be careful not to overcook! Medium on the inside and a light crust on the outside is perfect. Overdone chops are hard and tough. Test with your tongs like you would a steak
- Set aside on a warm plate, then turn the heat down to low
- Splash in your worcestershire sauce and deglaze the skillet, add the mustard and squeeze in your lemon juice while stirring
- Pour the cream in slowly and bring to a simmer, add the ground pepper and stir to reduce until it slightly thickens
- Taste, adjust salt and pepper to taste
- Plate the chops, drizzle the sauce over them and serve