Pork Chops with Mustard Cream Sauce


4 (1/2-inch-thick) boneless pork loin chops
1/2 teaspoon plus 1/8 teaspoon salt, divided
1/2 teaspoon plus 1/8 teaspoon freshly ground black pepper, divided
1 teaspoon chopped fresh or dried rosemary
1 tablespoon olive oil
1 cup heavy cream
2 tablespoons coarse-grained Dijon mustard
Garnish: Fresh rosemary sprigs


Sprinkle pork chops with ½ teaspoon salt, ½ teaspoon pepper, and rosemary. Heat oil in a large skillet and cook pork chops over medium-high heat, 5 minutes on each side. Remove from skillet and keep warm. Add whipping cream to skillet and cook over medium heat, stirring constantly, until cream is reduced to about ½ cup. Stir in mustard, ⅛ teaspoon salt, and ⅛ teaspoon pepper. Serve over pork chops. Garnish if desired.


4 servings

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