Bone In Pork Chop With Dijon Mustard Sauce With Fresh Thyme - Cast Iron Skillet Recipe

heavy cream

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💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Take the pork chop out of the fridge 45 minutes ahead of time and blot it dry with paper towels.

Season the pork chop generously with sea salt and black pepper, pressing it into the meat.

Preheat a cast iron skillet on medium-high heat for 5 minutes.

Add a small amount of neutral flavored oil to the skillet.

Place the pork chop in the skillet and press it down, allowing it to sear for 2 minutes without moving it.

Flip the pork chop and sear the other side for 2 minutes.

Flip the pork chop again to sear the fat cap, rotating it to hit all sides for about 1.5 to 2 minutes.

Flip the pork chop once more and cook for an additional minute or two until nicely browned.

Remove the pork chop from the skillet and let it rest while the skillet cools down.

Once the skillet is no longer smoking, turn the heat back on to medium and add the minced shallot and garlic, stirring for about a minute.

Deglaze the skillet with white wine, scraping up the browned bits from the bottom.

Allow the wine to reduce until syrupy, then add homemade chicken stock and let it reduce for about 5 minutes.

Pour in the juices from the resting pork chop and add a splash of Worcestershire sauce and a squeeze of fresh lemon juice.

Stir in a big spoonful of Dijon mustard and mix to incorporate.

Turn off the heat and add a cold knob of butter, stirring until melted and incorporated into the sauce.

Add fresh thyme to the sauce and stir to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens