Boneless Pork Chop with Shallot Mustard Sauce recipe

All Recipes Main Dish Recipes Pork Pork Chop Recipes Boneless

Ingredients

2 boneless pork chops
salt and ground black pepper to taste
1 pinch Italian seasoning, or to taste
1 tablespoon butter
1 tablespoon olive oil
1 onion, sliced
2 shallots, sliced
1 tablespoon chicken stock
2 tablespoons white cooking wine
1 cup half-and-half
2 ½ tablespoons horseradish mustard
2 teaspoons lemon juice
¼ teaspoon fresh thyme

Nutrition Info

470.7 calories
carbohydrate: 24 g
cholesterol: 93.2 mg
fat: 34.6 g
fiber: 2.9 g
protein: 18.9 g
saturatedFat: 15.5 g
servingSize: -
sodium: 444.6 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Season pork chops with salt, pepper, and Italian seasoning.

  3. Heat butter and olive oil together in a skillet over medium-high heat until butter begins to foam, cook pork chops in the hot butter-oil mixture until golden brown, about 3 minutes per side. Transfer pork chops to a baking dish, keeping the pan juices in skillet.

  4. Bake pork chops in the preheated oven until no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

  5. Cook and stir onion and shallots in the skillet with pan juices over medium heat until softened, 3 to 5 minutes. Pour chicken stock and cooking wine into onion mixture, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.

  6. Whisk half-and-half, horseradish mustard, lemon juice, and thyme into onion mixture until mustard sauce is smooth and heated through, about 5 minutes. Serve pork chops drizzled with mustard sauce.

Recipe Yield

2 servings

Recipe Note

Delish! If you like mustard and pork, create and devour. Serve with salad with vinaigrette dressing, goat cheese, tomato, and crumbled bacon. Enjoy!

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