Pork chops with rosemary, thyme in a creamy mustard sauce
Author:TJ
Prep Time:15
Cook Time:20
Total Time:35 minutes
Yield:21x
Ingredients
Scale
Pork Chops
(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