I got a big surprise when I opened the package of what the label claimed was chicken. My heart was set on Italian chicken with artichoke sauce for dinner. I had peeled potatoes to make the best mashed potatoes and had all my ingredients out. What I found in the package was the other white meat. Instead of chicken, we had impromptu pork chops with mustard sauce. Although it turned out delicious, I was still muttering under my breath.
Strike three for my butcher.
I’m not going to rant about him, but let’s just say I’ve found another non-GMO, hormone and antibiotic free meat market. If only I could be a vegetarian, but I’m a carnivore through and through. I’ll cry if I see road kill but I can’t give up eating meat. Sigh.
Since my chicken plan was down the drain I thought creamy scalloped potatoes would go better with the baked pork chops. No fingers were sliced this time. At least these chops were boneless, although smaller in size. Luckily, there were six. With an Asian-style zucchini salad to go along (recipe coming soon), this dinner was nothing to complain about.
The best part?
It’s easy and quick to make. The pork chops are pan seared and while they’re resting, you make Dijon mustard sauce in the same pan. Easy – peasy. I still want that Italian chicken, though.
Pork Chops with Mustard SauceWhen you expect chicken but get the other white meat, you still make a delicious meal.… Click To Tweet
4 large boneless pork chops
Salt and black pepper
A dash of ginger powder (optional)
2 tablespoons oil
½ cup chicken broth
2 tablespoons water
1 tablespoon fresh lemon juice
2 tablespoons Dijon mustard
¼ cup heavy cream
In a large pan, heat the oil over medium heat. Season pork chops with salt, pepper, and ginger (I always dust pork with ginger; it gives the meat a little extra something-something). Add chops to the pan and sear until browned, about 6 minutes per side. Transfer to a plate and keep warm.
In the same pan add the chicken broth and water. Bring to a boil. Reduce the heat to low and add lemon juice, mustard, and heavy cream, stirring until combined. Season the sauce with salt and pepper.
To serve, spoon sauce over pork chops.
My family’s other favorite pork chop dish is this one topped with cauliflower and cheese. How do you like your pork chops prepared?
This recipe is featured on Imparting Grace.