Pan Seared Pork Chops with Dijon Butter Sauce. Simply prepared pan seared pork chops served with a very quick, easy to make dijon butter pan sauce.
These pan seared pork chops show that a quick weekday meal need not be complicated or boring. Our dinner tonight was these simply seasoned, pan fried pork chops which were complimented beautifully with a simple sauce comprised of only 4 ingredients.
We served these juicy chops with some simple pasta that was tossed with herbed garlic butter and some steamed green beans for a meal in minutes that tasted great.
The wine in the sauce is easily substituted for chicken stock and the wine doesn’t have to be dry; a little sweetness will help balance the slight sourness of the mustard.
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Pan Seared Pork Chops with Dijon Butter Sauce - Simply prepared pan seared pork chops served with a very quick, easy to make dijon butter pan sauce.
- 6 - 8 thick cut pork chops
- salt and pepper to season
- 2 cloves minced garlic
- 2 tbsp butter
- 1/2 cup wine
- 4 tbsp whole grain dijon mustard
- 1 tbsp honey optional
- 4 tbsp butter
Season 6-8 pork chops with salt and pepper and pan fry in olive oil until the internal temp is 150-160 degrees F on a meat thermometer. Hold in a warm oven (100 degrees) while making the sauce.
Add the garlic and butter to the saute pan that you used for the chops.
Sauté over medium heat for only a minute or less to soften the garlic. (Do NOT let it brown)
Add the wine and Dijon mustard and honey.
Simmer to reduce until the sauce begins to thicken slightly.
Reduce heat and add the butter.
Reduce heat and stir constantly to slowly melt the butter.
As soon as the butter is melted remove the sauce from the heat and serve immediately over the seared pork chops.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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