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Pan-Seared Pork Chops with Mustard Sauce
USDA says pork is done at 145°F with a 3-minute rest, so it can stay slightly pink and juicy.
Ingredients
4 servings
- 4 (1 inch thick)Pork chops
- 2 tbspDijon mustard
- 1/2 cupHeavy cream
- 1/2 cupChicken or veg broth
- 2 clovesGarlic
- 1 tbspButter
- 1 tbspVegetable oil
- to tasteSalt
- to tasteBlack pepper
Method
Pat chops dry and season well. Sear in oil over medium-high 4–5 minutes per side to 145°F (63°C); rest on a plate.
Lower heat, add butter and garlic, then broth, scraping up browned bits.
Whisk in mustard and cream; simmer 2 minutes until it coats a spoon.
Pour sauce over the rested chops.
Tap a step number to cross it off. Safe internal temperatures follow USDA FSIS guidance.
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