PAN FRIED PORK CHOPS WITH MUSTARD CREAM SAUCE
 
 
Author:
Recipe type: Main Dish
Serves: 6 servings
Ingredients
  • For the Brine
  • ½ cup Kosher Salt
  • 1 Teaspoon Whole Black Peppercorns
  • 2 Quarts Cold Water
  • For The Pork Chops & Mustard Sauce
  • 6 Center-Cut, Bone-In Pork Chops, 1" Thick
  • Kosher Salt & Coarse Ground Pepper
  • 2 Tablespoons Butter
  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 Tablespoon Cooking Sherry
  • 2 Cups Heavy Cream
  • 3 Tablespoons Country Dijon Coarse Ground Mustard
  • 2 Tablespoons Italian Parsley, Minced
Instructions
  1. To Make The Brine
  2. Add Kosher salt and peppercorns to cold water in a large bowl or container.
  3. Stir to dissolve the salt.
  4. Submerge the pork chops completely in the brine, cover the container and place it in the refrigerator overnight. Sometimes I actually brine my pork chops for up to three days.
  5. When ready to cook the pork chops remove them from the brine and pat completely dry with paper towels.
  6. To Make The Pork Chops & Mustard Sauce
  7. Blot the porks chops dry with paper towels.
  8. Season both sides with Kosher salt and coarse ground pepper to taste.
  9. Heat olive oil and butter in a large frying pan on medium-high heat.
  10. Add pork chops to the hot pan and cook, turning several times until golden brown on both sides and your instant-read thermometer registers 140°F to 145°F in the thickest part of the meat.
  11. Transfer meat to a plate and let them rest while you prepare the mustard sauce.
  12. If you have a warming drawer use it at this point to keep the meat warm while it rests. If not, tent it loosely with a sheet of foil.
  13. Returning to the frying pan in which you prepared the pork chops, drain off all but about 2 tablespoons of fat.
  14. Reheat the pan to medium heat and add the sherry.
  15. Mix with a flat wooden cooking utensil to deglaze all of the crunchy, browned goodness from the pan.
  16. Add the cream and mustard and whisk to combine.
  17. Add Kosher salt and coarse ground pepper to taste.
  18. Cook for a couple of minutes until the sauce begins to thicken a bit.
  19. Add the pork chops into the mustard sauce along with the juices from the plate.
  20. Spoon the sauce over the pork chops.
  21. Sprinkle them with fresh minced parsley and serve.
  22. ENJOY!
Notes
BRINING NOTES: Brining will not result in salty pork chops, just juicy, tender and flavorful ones. Drying the meat well will help it to brown in record time. Also, some recipes for pork brine call for lots of added herbs & spices. Because we are making a mustard cream sauce for this recipe, please just make your brine as described here, otherwise the flavors will fight each other.

THE MUSTARD: Don't go using just any old mustard for this recipe. It is important that you use the Country Dijon Coarse Ground Mustard. If you don't know where to find it here's a handy link.
Recipe by After Orange County at http://afterorangecounty.com/2016/05/18/pan-fried-pork-chops-with-mustard-cream-sauce/