Pork Chops in Mustard Cream Sauce
This recipe uses chicken broth instead of beef broth for a simmered pork chop dish.
This recipe uses chicken broth instead of beef broth for a simmered pork chop dish.
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 1/4 cup sour cream
- 1 cup chicken broth
- 2 cloves garlic minced
- 1/4 cup half-and-half cream
- 1/2 teaspoon dried rosemary crushed
- 1/4 cup all purpose flour (plus 2 teaspoons)
- 1/4 teaspoon black pepper
- 4 bone-in pork loin chops 1 inch thick
- 1/2 pound fresh mushrooms sliced
- 1/2 to 1 tablespoon dijon mustard
- Carbohydrate 10.0663584632515 g
- Cholesterol 147.064687508246 mg
- Fat 26.8933267769593 g
- Fiber 0.901910060586999 g
- Protein 45.9302834001103 g
- Saturated Fat 8.35906114693813 g
- Serving Size 1 1 Serving (360g)
- Sodium 367.755254647897 mg
- Sugar 9.16444840266447 g
- Trans Fat 3.10440939211669 g
- Calories 475 calories
Step-by-step
- Combine 1/4 cup flour, salt and pepper in a large resealable plastic bag. Add pork chops, one at a time, and shake to coat.
- In a large skillet, heat oil and brown chops over medium-high heat for 3-4 minutes on each side. Remove and set aside.
- In same skillet, saute mushrooms and garlic for 3 minutes. Add broth and rosemary; bring to a boil. Reduce heat to low; return pork to pan.
- Cover and simmer for 1 hour or until meat is very tender. Remove pork and keep warm.
- In a small bowl, combine the half-and-half, sour cream, mustard and 2 teaspoons of flour until smooth.
- Pour into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over Pork Chops
Dijon mustard drives the flavor profile here, acting simultaneously as a sharp aromatic and an emulsifier through its natural mucilage. Bone-in loin chops require heavy-bottomed cookware like cast iron or heavy anodized aluminum to maintain thermal mass during the initial sear. Thin pans drop in temperature too quickly when cold meat enters the oil, resulting in gray steamed surfaces instead of a deep Maillard crust. Dredging the meat in flour provides exterior starch molecules that hydrate during the hour-long braise, shedding amylose into the chicken broth to form an initial body before the dairy arrives. When combining sour cream and half-and-half later, whisk them thoroughly with the reserve flour to prevent protein curdling upon thermal shock. High heat breaks dairy emulsions instantly, so boil the sauce for strictly two minutes after mixing to gelatinize the starches without allowing the butterfat to separate into greasy oil slicks. Simmer the covered skillet on low heat until the internal meat temperature reaches 145 degrees Fahrenheit, keeping the moisture inside the muscle fibers intact.
