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Pork Chops with Mustard and Pickle Cream Sauce (a version based on Nigel Slater's version)

Our favorite easy pork chops!



2 large chops, about 1" thick

1 1/2 T butter

1 T olive oil

2 large garlic cloves - peeled and crushed with the side of a large knife

3/4 c white wine or vermouth

1/2 c heavy cream

1 1/2 T whole grain mustard

1 1/2 T dijon mustard

8 cornichons or 4 baby dills, chopped


How to:

Rub chops all over with salt and pepper. Melt butter in large cast iron skillet on medium high heat, Add oil. When butter starts to froth, add the garlic and then the chops. Brown both sides of the chops. Lower the heat and continue to turn until they reach 135 degrees.


Remove the chops from the pan and place in a warm dish. Keep warm in oven or warming drawer. Pour excess oil from pan and return pan to medium high heat. Pour in wine and bring to a boil. Boil for 1-2 minutes, scraping bottom of pan as it boils. Add the cream and stir. Let it return to a gentle simmer and add mustards and pickles. Taste for salt and pepper. Return the chops to the pan and warm with sauce. Plate chops and cover with sauce.


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