Pan Seared Pork Chops with Dijon Butter Sauce

Pan Seared Pork Chops with Dijon Butter Sauce

A quick weekday meal need not be complicated or boring. Our dinner tonight was these simply seasoned, pan fried pork chops which were complimented beautifully with a simple sauce comprised of only 4 ingredients. We served these juicy chops with some simple pasta that was tossed with herbed garlic butter and some steamed green beans for a meal in minutes that tasted great.

The wine in the sauce is easily substituted for chicken stock and the wine doesn't have to be dry; a little sweetness will help balance the slight sourness of the mustard.

Season 6-8 pork chops with salt and pepper and pan fry in olive oil until the internal temp is 150 degrees F on a meat thermometer. Hold in a warm oven (100 degrees) while making the  sauce.

Dijon Butter Sauce

Saute over medium heat for only a minute or less to soften the garlic ( Do NOT let it brown):

2 cloves minced garlic
2 tbsp butter

Add

1/2 cup wine
4 tbsp whole grain dijon mustard

Simmer to reduce until the sauce begins to thicken. Reduce heat and add

4 tbsp butter

Reduce heat and stir constantly to slowly melt the butter. As soon as the butter is melted remove the sauce from the heat and serve immediately over the seared pork chops.

Pan Seared Pork Chops with Dijon Butter Sauce

A quick weekday meal need not be complicated or boring. Our dinner tonight was these simply seasoned, pan fried pork chops which were complimented beautifully with a simple sauce comprised of only 4 ingredients. We served these juicy chops with some simple pasta that was tossed with herbed garlic butter and some steamed green beans for a meal in minutes that tasted great.

The wine in the sauce is easily substituted for chicken stock and the wine doesn't have to be dry; a little sweetness will help balance the slight sourness of the mustard.

Season 6-8 pork chops with salt and pepper and pan fry in olive oil until the internal temp is 150 degrees F on a meat thermometer. Hold in a warm oven (100 degrees) while making the  sauce.

Dijon Butter Sauce

Saute over medium heat for only a minute or less to soften the garlic ( Do NOT let it brown):

2 cloves minced garlic
2 tbsp butter

Add

1/2 cup wine
4 tbsp whole grain dijon mustard

Simmer to reduce until the sauce begins to thicken. Reduce heat and add

4 tbsp butter

Reduce heat and stir constantly to slowly melt the butter. As soon as the butter is melted remove the sauce from the heat and serve immediately over the seared pork chops.