I’m having one of those writer’s block days.
I’ve sat here staring at these yummy pork chop photos trying to think of something to say. What do you say about Pork Chops with Mustard Sauce? They were delicious (of course they were or I wouldn’t be sharing). Ummmm…that’s all.
All I’ve really succeeded in doing is making myself hungry for pork chops and it’s 10 am. And I don’t have any pork chops in the refrigerator that I could make. And I’m too lazy to drag the children (one of whom is still in pajamas) to the store. Sad.
This is a super simple recipe that is tasty because of its simplicity (ß that’s my deep thought for today, I’m sure you’re all impressed) I’m going to go take a nap now and save the rest of my deep thoughts for later.
*Since grilling weather is here, cook the pork chops outside on the grill! Just start the sauce with a drizzle of oil for the onions and make as written.
*You can use bone-in or boneless chops with this recipe. I typically use boneless because bones freak me out.
Pork Chops with Mustard Sauce
Adapted from What is Cooking Now?
4 pork loin chops (about 1.5 lbs)
Salt and pepper
1 tbsp canola oil or bacon drippings
2 tbsp white onion, finely diced
½ cup chicken broth
2 tbsp whole milk
Preheat the oven to 325 degrees F and place the rack in the center position.
Heat a large, oven safe skillet over medium high heat for 1-2 minutes. Pat the pork dry and sprinkle with salt and pepper. Add the oil or bacon drippings to the hot skillet and swirl to coat.
Add the pork chops and sear; cooking for about 4 minutes per side. Move skillet to the oven and bake until the pork chops are cooked through; 5-7 minutes. Move the pork chops to a serving platter and cover loosely with foil.
In the same skillet, sauté the onion in remaining drippings until tender; about 3 minutes. Deglaze the pan with the chicken broth, and boil. Add in the mustard and milk and bring to a low boil. Continue to cook for another 3-5 minutes or until the sauce is thickened. Serve the sauce over the pork chops.