How to cook a moist Pork Chop | with Mustard & Brandy Sauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Prepare all ingredients for the brandy and mustard sauce.

Dice shallots as finely as possible and place in a ramekin.

Crush and dice garlic, then add to the ramekin with shallots.

Ensure the pork chop is at room temperature for a couple of hours before cooking.

Remove skin and excess fat from the pork chop.

Heavily season the pork chop with sea salt and black pepper.

Heat extra virgin olive oil in a heavy-bottomed pan until it starts to smoke.

Gently lay the pork chop in the pan and cook for a couple of minutes on one side.

Render down the fat on the outer side of the pork chop using the side of the pan and oil.

Add halved garlic cloves and a handful of rosemary and thyme to the pan along with two generous knobs of butter and a dash of olive oil if needed.

Cook the pork chop for about three to three and a half minutes on the other side until it has a little bounce and resistance.

Remove the pork chop from the pan and place it on a plate to rest for at least 10 minutes.

Clean out the pan and return it to the heat, adding another splash of extra virgin olive oil.

Add shallots and garlic to the pan and gently sweat for 4-5 minutes.

Deglaze the pan with a splash of brandy, cooking until the alcohol burns off and the brandy reduces to a thick syrup.

Stir in about one and a half teaspoons of whole grain mustard and one and a half teaspoons of Dijon mustard.

Add three to four tablespoons of single cream and mix through, adjusting the cream to desired consistency.

Add all pan juices from the resting pork chop to the sauce and stir through, cooking for another 30 seconds.

Return the pork chop to the pan for one to two minutes to finish resting and coat it in the mustard sauce.

Let the pork chop rest for a couple of moments before plating.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens