Creamy Mustard Pork Chops

• 份量: 4 servings
• 准备时间: 10 minutes
• 总时间: 25 minutes

配料

drizzle of Olive Oil

4x 150g/5oz Pork Loin Chops (see notes)

1 Echalion, (finely diced (sub 2 small regular shallots)

2 cloves of Garlic, (finely diced)

60ml / 1/4 cup Dry White Wine (see notes)

120ml / 1/2 cup Chicken Stock

180ml / 3/4 cup Double/Heavy Cream

1 1/2 tbsp Dijon Mustard (see notes)

2 tsp Fresh Tarragon, (finely diced (see notes)

1 tbsp Unsalted Butter

Salt & Black Pepper, (as needed)

步骤

Use kitchen roll/paper towels to pat the chops dry, then generously season both sides with salt and pepper. If the strip of fat is fairly thick, consider scoring it with a knife to prevent them curling in the pan.

Place a large pan over medium-high heat and add a drizzle of oil. Once hot, add the chops and fry for around 3 minutes each side, or until they've built up a golden crust and are just cooked through. Stack them on top of each other with the strips of fat aligning, then sear for a couple of mins until the strip is deep golden with the fat has rendered out. Rest the chops to one side.

Lower the heat to medium and add the shallots to the leftover fat. Fry until soft and golden, then fry the garlic for 30 seconds or so. Pour in the wine, turn the heat up slightly and rapidly simmer for 3-4 minutes, or until it's almost completely evaporated and the pungent smell of alcohol has disappeared (this is important so the sauce doesn't end up sour). Lower the heat back down to medium.

Pour in the stock and cream, then stir in the mustard and tarragon. Simmer the sauce, stirring somewhat frequently, until it thickens up (around 3-4 minutes). Stir in the resting juices from the pork, then stir in the butter until it melts into the sauce. Check for seasoning and adjust if needed.

Baste the chops in the sauce, then serve up and enjoy!

营养

• 卡路里: 451 kcal
• 总脂肪: 29.17 g
• 饱和脂肪: 14.468 g
• 不饱和脂肪: 12.269 g
• 反式脂肪: 0.119 g
• 胆固醇: 164 mg
• 钠: 273 mg
• 总碳水化合物: 4.51 g
• 膳食纤维: 0.6 g
• 总糖: 2.38 g
• 蛋白质: 35.41 g