📝 About This Recipe
This elegant dish elevates the humble pork chop into a bistro-quality masterpiece through the magic of a classic French pan sauce. Thick-cut, bone-in chops are seared until golden and juicy, then draped in a luxurious reduction of sharp Dijon mustard, crisp apple cider, and velvety heavy cream. It is a perfect balance of savory, tangy, and sweet notes that celebrates the timeless pairing of pork and mustard.
🥗 Ingredients
The Pork
- 4 pieces Bone-in center-cut pork chops (1.25 inches thick, brought to room temperature)
- 1.5 teaspoons Kosher salt (plus more to taste)
- 1 teaspoon Black pepper (freshly cracked)
- 1 tablespoon Extra virgin olive oil
- 1 tablespoon Unsalted butter
The Mustard Sauce
- 1 large Shallot (finely minced)
- 2 cloves Garlic (pressed or minced)
- 1/2 cup Dry hard apple cider (or dry white wine like Sauvignon Blanc)
- 1/2 cup Chicken stock (low sodium)
- 1/3 cup Heavy cream
- 2 tablespoons Dijon mustard (smooth style)
- 1 tablespoon Whole grain mustard (for texture)
- 2 sprigs Fresh thyme (leaves removed and chopped)
For Garnish
- 1 tablespoon Fresh parsley (finely chopped)
- 1/2 teaspoon Lemon juice (to brighten the sauce at the end)
👨🍳 Instructions
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1
Pat the pork chops thoroughly dry with paper towels; moisture is the enemy of a good sear. Season generously on both sides and the edges with kosher salt and cracked black pepper.
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2
Heat a large stainless steel or cast-iron skillet over medium-high heat. Add the olive oil and the 1 tablespoon of butter.
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3
Once the butter foam subsides and the pan is shimmering, place the chops in the skillet. Sear undisturbed for 4-5 minutes until a deep golden-brown crust forms.
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4
Flip the chops and cook for another 4-5 minutes. Use a meat thermometer to check the internal temperature; aim for 140°F (60°C) for a perfect medium. The temperature will rise to 145°F as they rest.
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5
Remove the chops from the pan and transfer them to a warm plate. Tent loosely with foil to keep warm while the juices redistribute.
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6
In the same skillet, reduce the heat to medium. There should be about a tablespoon of fat left; if there is more, spoon some out. Add the minced shallots.
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7
Sauté the shallots for 2 minutes until translucent, scraping up the 'fond' (the brown bits) from the bottom of the pan with a wooden spoon.
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8
Add the garlic and chopped thyme, cooking for just 30 seconds until fragrant so the garlic doesn't burn.
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9
Pour in the hard cider (or wine) to deglaze the pan. Let it simmer and reduce by half, which should take about 3 minutes.
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10
Whisk in the chicken stock, Dijon mustard, and whole grain mustard until smooth. Simmer for 2-3 minutes until slightly thickened.
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11
Lower the heat to medium-low and stir in the heavy cream. Simmer gently for another 1-2 minutes until the sauce coats the back of a spoon beautifully.
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12
Stir in any accumulated juices from the resting pork chops and the squeeze of lemon juice. Taste and add more salt if needed.
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13
Place the chops back into the sauce for 30 seconds just to warm through, then garnish with fresh parsley and serve immediately.
💡 Chef's Tips
Always use thick-cut chops (at least 1 inch); thin chops will overcook and turn dry before the sauce is even started. Don't skip the resting period; five minutes of resting ensures the juices stay inside the meat rather than running out on the plate. If the sauce becomes too thick, whisk in a tablespoon of chicken stock or water to loosen it back to a pourable consistency. Use a mix of smooth Dijon for flavor and whole grain mustard for a rustic, beautiful visual texture. Ensure your pan is hot before adding the meat to achieve that Maillard reaction crust that adds immense flavor to the sauce.
🍽️ Serving Suggestions
Serve alongside creamy mashed potatoes or buttered egg noodles to soak up every drop of the mustard sauce. A side of roasted Brussels sprouts with bacon or honey-glazed carrots provides a wonderful earthy contrast. Pair with a crisp glass of dry hard cider or a lightly oaked Chardonnay to complement the creaminess. For a lighter option, serve over a bed of sautéed spinach or alongside a bright arugula salad with a lemon vinaigrette.