Quick & Easy Autumn Comfort Food | Pork Chops with Creamy Mustard Sauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 175°C (350°F).

Take the pork chops out of the fridge to come to room temperature.

Season the pork chops on both sides with about 0.5 teaspoon each of salt and pepper.

Heat 1.5 tablespoons of oil in a pan over high heat.

Place the pork chops in the pan and cook for about 3 minutes on each side until golden.

Transfer the pork chops to a baking tray.

Place the baking tray in the oven for about 5 to 6 minutes until the pork is no longer pink in the middle.

In the same pan used for the pork chops, reduce heat to medium and add 240ml (1 cup) of chicken stock.

Heat the chicken stock for about 3 to 4 minutes, stirring to deglaze the pan.

Stir in 1 heap tablespoon of whole grain mustard.

Add 120ml (0.5 cup) of double cream and a dash of worcester sauce, stirring everything together.

Bring the sauce to a boil and then simmer gently.

Check on the pork chops; if done, remove from the oven and place on a warm plate to rest for 3 to 4 minutes.

While the pork chops are resting, simmer the sauce gently for a few minutes until it thickens slightly.

Divide the pork chops between plates and pour over the sauce.

Sprinkle with parsley and a little black pepper and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens