Oven Roasted Pork Chops with Mustard Sauce
Juicy pork chops with a tangy mustard sauce that take just 20 minutes start to finish!
Pork chops have never really found a place in our house and recently I asked myself, “why not?” Chicken and beef are our go-to proteins, but pork chops are on some sort of blacklist – did a package of chops anger me some point? Are we in some kind of stand-off?
Like a lot of disagreements that go on way too long, I have no idea why the pork chops and I went our separate ways so last week I added them to my shopping list and got busy figuring out the best way to cook them. I’m not sure, but I think the initial fall-out was because of some bad cooking technique. Let’s face it, they can turn to shoe leather if mishandled.
For the best results, you want to sear them in a hot pan and then finish cooking them in the oven. You want a juicy, flavorful chop and this stovetop sear/oven roasting combo will make that happen. Oh, and the best part? It only takes about 10 minutes.
While the pork chops are in the oven you have just enough time to pull together a simple sauce using the pan drippings, shallots, a little white wine, fresh tarragon, Dijon mustard, and cream. So, with only a little bit of effort and 20 minutes of time start to finish you can serve juicy pork chops with a flavorful sauce. On a Monday! After a busy day at work! Seriously, they are that easy to do.
Pretty good, right?
Me and the pork chops back together, again.
- 1 tablespoon olive oil
- 4 bone-in pork chops seasoned with salt and pepper on both sides
- ¼ cup finely chopped shallot
- 2 tablespoons white wine
- 1¼ cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon chopped fresh tarragon
- 1 teaspoon chopped fresh parsley
- salt
- Preheat oven to 400 degrees. Line a baking sheet with tin foil.
- In a large pan, heat the olive oil over medium-high heat. Sear the pork chops for a couple of minutes (about 3-4 minutes) on each side until nicely browned. Transfer the pork chops to the foil-lined baking sheet and roast them in the oven for 6-7 minutes, or until the internal temperature of the chops is 145 degrees. Cover the chops with foil and let them rest for a few minutes.
- While the chops are in the oven, prepare the sauce. Over medium heat, using the same pan that the chops were seared, cook the chopped shallots for a couple of minutes. Add the white wine and scrape up all the browned bits off the bottom of the pan.
- Add the cream and mustard to the shallots. Whisk everything together until the mustard and cream are well combined. Add the herbs and bring the sauce to a strong simmer for a couple of minutes until it starts to thicken. Add a pinch or two of salt, to taste.
- Serve the sauce with the pork chops and enjoy!
The post Oven Roasted Pork Chops with Mustard Sauce appeared first on Girl Gone Gourmet.
Source: http://www.girlgonegourmet.com/2016/02/oven-roasted-pork-chops-with-mustard-sauce.html
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