Easy Pan-seared Pork Chops With Quick Dijon Cream Sauce
From essentialingredients 14 years ago
- 30 minutes to make
- Serves 4
Pan-searing actually starts on the stove and ends in the oven, but I like to finish these in the sauce on the stove. They can be finished in the oven as well but I don’t have an oven-proof handle on my big skillet and finishing on lower heat on the stove saves me from washing another pan!
Ingredients
- pork chops (I use thick cut center chops and get a package of 4) shopping list
- olive oil or canola oil (really, whatever you have on hand) shopping list
- 1 small onion or 2 medium or large shallots (whatever you have on hand or would prefer to use) – grated (save the juice that the grating will produce, you’ll use that too) shopping list
- 1 can cream of mushroom soup shopping list
- 1 scant soup can of milk shopping list
- 3 tablespoons Dijon mustard shopping list
- salt & pepper to taste shopping list
- dash of cayenne pepper (optional – my family likes a little heat in this sauce) shopping list
- cooked rice, egg noodles or mashed potatoes (whatever you feel like having!) shopping list
How to make it
- Season the chops with salt & pepper.
- Heat a few tablespoons of oil in a big skillet (large enough to fit all of the pork chops you are cooking) over medium-high heat. (Get the pan nice and hot before you put the pork chops in.)
- When the pan is ready, put in the pork chops and let cook 2 minutes without moving them. It’s important not to fuss with them so they will get a nice crust on the outside and cook evenly.
- After 2 minutes, turn the chops and cook 2 minutes on the other side. Remove the pork chops from the pan.
- Reduce the heat to medium and add the grated onion and onion juice (or shallots), stirring constantly to pick up the brown bits from the bottom of the pan. Feel free to use some white wine or a little stock to accomplish this, if you’d prefer.
- Cook and stir the onions (or shallots) 3-4 minutes until soft.
- Add the can of soup, scant can of milk and Dijon mustard to the sauce and stir or whisk to combine.
- Season with the salt and pepper (and cayenne, if you’ve chosen to use it) to your taste.
- Add the pork chops back into the pan and nestle them to cover as much as you can with the sauce.
- Reduce heat to medium-low, cover and cook 7-8 minutes or until chops are cooked through (actual time will depend on the thickness of the chops you've used).
- Serve over rice, wide egg noodles or mashed potatoes.
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