I was at the market and I found these little new potatoes and I just had to have some. I tossed them in a steamer and steamed them until tender.
I like really good green beans.
I found some fresh green beans. I blanched my green beans in salted boiling water until tender, and then I shocked them in ice water to maintain their green color, then I drained them. I cooked my bacon and made my vinaigrette.
I found some really nice bone-in pork chops. If you have someone that is averse to the bone, do a little trimming after it is cooked and before serving. The bone-in just makes for a better flavor. They don’t dry out like a boneless chop.
I like mustard sauce with pork. A little white wine or vermouth, a little chicken stock, a shallot, and a shot of cream, and mustard and you have a lovely sauce.
When my chops were resting and the sauce was simmering, I placed the beans back in the pan with vinaigrette to warm them. I tossed them gently and then dropped my steamed potatoes in.
I was looking for an easy meal and I found it. I hope you will give it a try.
This recipe is adjustable to the amount of chops you decide to cook. If you want a smoother sauce you can use an immersion blender, but I was okay with the shallots.
- 2 pork chops – bone in.
- Kosher salt and freshly ground black pepper
- 3 tablespoon all-purpose flour for dredging.
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil; more as needed
- 1 shallot
- ½ cup dry white wine
- ¼ cup heavy cream
- ½ cup lower-salt chicken broth
- 2 tablespoon stoneground or country-style mustard
- Mise en Place ~ Gather ingredients.
- Season the chops lightly with salt and pepper and dredge in the flour; shake off the excess.
- Put the butter and oil in a large skillet over medium heat.
- When oil shimmers, add the pork chops; sauté turning once, until golden on both sides and just cooked through – 160°F.
- Transfer the pork chops in a heatproof platter; place in oven while making sauce.
- Place in a 250° oven while preparing the pan sauce.
- Pour off all but a tablespoon of fat.
- Add shallots in the pan; sauté until soft.
- Add the wine; deglaze and scrape up the fond (the browned bits) from the bottom of the pan.
- Increase the heat to medium high and boil until the wine is reduced to about 2 tablespoon – about 2 to 3 minutes.
- Stir in the chicken broth, cream, and mustard; simmer until reduced to a saucy consistency, about 5 minutes.
- Return any juices to the pan.
- Season to taste with salt and pepper.
- Transfer to the gravy boat.
- Drizzle sauce over the chops and serve.
I am taking this to
This is my kind of meal Madonna. Love the mustard sauce with the beautiful pork chops. The potatoes and green beans are a perfect accompaniment.
Thank you so much Penny. It really was a good meal even if I did make it. 🙂
Pork chops with mustard sauce is a classic in my kitchen! I also throw in a few capers sometimes. Your photos are great.
I think the mustard sauce should be in everyone’s toolkit – if they don’t like pork this is good with chicken. I think capers would be great too. As for the photos, thanks – I am never satisfied, but maybe one day.
Thanks for stopping by, your food is so delicious, I am thrilled that you would leave a comment.
The meal looks and sounds heavenly, Madonna. It would be the perfect meal for me!
Thanks Kitty. I like the idea that it can be scaled up or down. It is even good the next day with a trip to the oven.
You made a wonderful meal from your market bounty Madonna! Sounds like a fancy restaurant dinner!
Thanks Chris.
Love a great mustard sauce!! Thank you for sharing with us at Brag About It!
~Laurie
Bone-in all the way for me when it comes to pork chops. Love a mustard sauce — yours looks perfect. Such a lovely meal — thanks.
Thanks John.
I usually don’t like pork chops but these look too good to not try!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
If you have issues with pork then use chicken and leave the bacon out of the green beans – use olive oil, but if it is you “think” you don’t like it I would encourage you to give it one more try – bone-in please.
Hello beautiful! This looks so amazing. Pinned and tweeted. I hope to see you on Monday at 7pm because we love to party with you! Happy Memorial Day! Lou Lou Girls
I love pork chops, and they go so perfectly with mustard. I was planning on having pork chops this week (I am trying to plan a week’s worth of meals in advance in my continuing effort to be more organized. The jury is out at the moment as to whether this is working or not.) so will add these to my list.
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Pattie, Planning has been one of my hardest challenges. I hope you make them and like them.
i love mustard with pork..ham..mustard sauces too..apple sauce even with pork..
But the bacon beans and potatoes?
I could make my whole meal just that!