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
Comfort Food Elevated: My Go-To Pork Chops in Mustard Cream Sauce
As a busy working mom, time is my most precious commodity. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present question: "What's for dinner?" I need recipes that are both delicious and efficient, and this Pork Chops in Mustard Cream Sauce recipe fits the bill perfectly. It's a comforting classic, but with a little twist that elevates it beyond the ordinary.
Forget the takeout menus and the endless scrolling through food delivery apps. This recipe is my secret weapon for a satisfying and flavorful meal that's ready in under an hour. The tender pork chops, bathed in a rich and creamy mustard sauce, are a guaranteed crowd-pleaser. Even my picky eaters clean their plates!
The beauty of this dish lies in its simplicity. The ingredients are readily available, and the cooking process is straightforward, even for beginner cooks. I love how the savory mushrooms and garlic complement the richness of the sauce, adding depth and complexity to the overall flavor profile. And that hint of rosemary? It's the perfect touch of herbaceousness that ties everything together.
Why I love this recipe:
- Fast and Easy: Ready in under an hour, perfect for busy weeknights.
- Delicious and Flavorful: The creamy mustard sauce is the star of the show.
- Family-Friendly: A crowd-pleasing dish that everyone will enjoy.
- Versatile: Easily adaptable to different preferences and dietary needs.
I've experimented with this recipe countless times, tweaking it to suit my family's tastes. Sometimes I add a touch of paprika for a smoky flavor, or a splash of white wine for extra richness. Feel free to get creative and add your own personal touch! The possibilities are endless.
This recipe is more than just a meal; it's a symbol of comfort and togetherness. The aroma of the simmering pork chops fills my kitchen with warmth, creating a cozy atmosphere that invites family and friends to gather around the table. It's a reminder that even amidst the chaos of daily life, there's always time for a delicious and satisfying meal shared with loved ones.
So, the next time you're looking for a quick, easy, and delicious weeknight dinner, give this Pork Chops in Mustard Cream Sauce recipe a try. You won't be disappointed! It's a simple pleasure that's guaranteed to become a family favorite.
Tips and Tricks for Success:
- Use bone-in pork chops for maximum flavor and tenderness.
- Don't overcrowd the skillet when browning the pork chops. Work in batches if necessary.
- If you don't have fresh rosemary, you can use dried rosemary instead.
- For a richer sauce, use heavy cream instead of half-and-half.
- Serve with your favorite side dishes, such as mashed potatoes, roasted vegetables, or a simple green salad.
Beyond the practical aspects, this dish holds a sentimental value for me. It reminds me of cozy nights spent with my family, sharing stories and laughter over a delicious meal. It's a testament to the power of simple pleasures and the importance of creating lasting memories around the dinner table.
I encourage you to try this recipe and share your experience with me! Let me know how it turns out, and feel free to share your own variations and tips. Happy cooking!
