Pork Chops with Dijon Herb Sauce
This is the best way to prepare pork chops. They come out juicy and full of flavor. I have been making this recipe for years from one of my cookbooks. My husband is not a fan of pork chops, but he loves them when I prepare them like this. You can use any fresh herbs, but I always use chives and parsley since I have them in my garden. Here's the recipe modified slightly to keep it light.
This is the best way to prepare pork chops. They come out juicy and full of flavor. I have been making this recipe for years from one of my cookbooks. My husband is not a fan of pork chops, but he loves them when I prepare them like this. You can use any fresh herbs, but I always use chives and parsley since I have them in my garden. Here's the recipe modified slightly to keep it light.
- Carbohydrate 1.04488208374243 g
- Cholesterol 2.54192707926625 mg
- Fat 1.1240649208027 g
- Fiber 0.310047090003384 g
- Protein 0.280719879981469 g
- Saturated Fat 0.621943965256146 g
- Serving Size 1 1 Serving (13g)
- Sodium 49.7701254290575 mg
- Sugar 0.734834993739042 g
- Trans Fat 0.0763286468647888 g
- Calories 15 calories
Step-by-step
- In a large frying pan heat the butter over moderately low heat. Season pork with salt and pepper.
- Raise heat to medium and add the chops to the pan and sauté for 7 minutes. Turn and cook until chops are browned and done to medium, about 7-8 minutes longer. Remove the chops and put in a warm spot.
- Add the onion to the pan and cook, stirring, until soft, about 3 minutes. Add the stock and boil until it reduces to 1/2 cup, about 3 minutes. Stir in the mustard, herbs, and 1/8 tsp pepper. Put the chops on a platter and pour the sauce over the meat.
- Food and Wines says it is ok if the pork chops are pink in the center. Trichinosis is killed at the relatively low temperature of 150°. I use a thermometer to check the center and usually leave it until it hits 160°. Don't overcook or they will become dry.
Adapting for Dietary Needs
Lean pork cuts and fat-free chicken stock keep the calorie count low naturally. Removing all visible fat before cooking eliminates heavy rendering in the skillet. Swapping standard butter for plant-based margarine maintains the proper fat ratio for the pan sauce without adding dairy. Fresh chives and parsley provide punchy aromatics that compensate for the absence of heavy cream in the reduction.
Sauce Building and Storage
Deglazing the skillet with three-quarters of a cup of stock dissolves the browned fond left behind by the meat. Boiling that liquid down rapidly to half a cup concentrates the savory compounds before the mustard and herbs are whisked in off the heat. Store any extra cooked chops in a sealed glass container in the refrigerator for up to three days, slicing the cold meat thinly for midday salads.
