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Baked Pork Chops with Mustard Sauce
Serves 4
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Ingredients:
| 4 Pork Chops, Bone in and thick cut (1-1/2") |
| 2 tablespoons Olive Oil |
| 1 cup Chicken Stock |
| 2 tablespoons panko Italian seasoned bread crumbs |
| Kosher Salt |
| Pepper |
| 2 tablespoons Heavy Whipping Cream |
| 2 Shallots, finely chopped |
| 3/4 cup white wine |
| 1 tablespoon Dijon Mustard |
| 1 tablespoon tarragon, chopped fresh (or 1 teaspoon dried) |
Directions:
- Preheat oven to 400 degrees F. Rub pork chops all over with olive oil and sprinkle with salt and pepper evenly on both sides. Dredge in Italian seasoned Panko Bread crumbs evenly on both sides.
- Place a large skillet over medium-high heat and heat 1 tablespoon oil. Add coated chops to skillet and cook 2 to 3 minutes per side, until browned.
- Transfer pork to a baking sheet; roast for 5 to 7 minutes or until internal temperature reaches 150 degrees F.
- While chops roast, add remaining 1 tablespoon oil and shallots to skillet. Cook, stirring often, for 3 to 4 minutes. Add wine to skillet; simmer until reduced by half. Add cream; simmer until sauce just thickens. Stir in mustard and tarragon. Spoon sauce over crispy baked pork chops.
| Course: | Dinner |
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