Pan-Seared Pork Chops with Mustard and Rosemary Sauce

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: people

Author: Giangi Townsend

Quick, elegant, and full of flavor, with tender pork and a creamy mustard-rosemary sauce ready in about 30 minutes.

Ingredients

4 bone-in pork chops, 6 ounces each
2 tablespoons olive oil
⅓ cup heavy cream
1 teaspoon whole grain Dijon mustard
2 springs of fresh rosemary
4 tablespoons dry white wine
salt and black pepper

US - Metric

Instructions

Heat oven at 275°.
Warm the olive oil in a skillet over medium heat. Season with salt and pepper, and add the pork chops and fry for 4 to 5 minutes on each side, until golden brown.
4 bone-in pork chops
Remove the pork chops from the pan and keep them warm in the oven. No need to cover them.
Add the white wine to the skillet and deglaze. Bring to a simmer over low heat and slowly stir in the cream and mustard. Add the rosemary and season with salt and pepper.
Remove the pork chops from the oven and place on plates. Add any juices to the sauce and stir well.
Pour sauce over pork chops and serve immediately.

Equipment

Skillet

Notes

Bring the pork to room temperature before cooking, and pat it dry before searing it.
Do not overcrowd the skillet for even cooking.
If your chops have a fat band around them, please score them with a knife to prevent the chop from curling up under the heat and forming a pocket of uncooked meat.

The pork chops are done when the thickest part reaches an internal temperature of 145°F. Let them rest for at least three minutes before serving.
Do not use "wine for cooking" as it is made from low-quality wine and can ruin the taste of your food. At times, they contain salt and are chemically preserved.
Keep all the drippings in the skillet to make a rich flavor sauce.
Add the accumulated pork juices back into the sauce

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.