Seared Pork Chops, finished in the oven, topped with a Creamy Dijon Mustard Sauce, and served with a Cheesy Cauliflower Mash makes for a fancy looking meal. This can’t get lower in carb and higher in protein…it bodes well with the Keto diet and for anyone that isn’t on a diet this probably tastes better than any pork chop with mashed potato sides you’ve ever tasted!
I love mushrooms with pork chops so much, and they flavor the pork loin chops so beautifully with the caramelized shallots, dijon mustard cream sauce, and a splash of Italian parsley. YUM!
Start by cooking the liquid out of the baby bella mushrooms (you can use regular mushrooms here as well). I use a tiny bit of olive oil and cook over medium heat, stirring frequently. Once they start to brown I add salt, pepper, herbs, and a pad of butter. Remove from the pan and get the chops going…
Sear the pork loin chops in a cast iron pan over medium high heat. First remember to thoroughly dry the chops and rub each side with olive oil, salt and pepper. I usually add a pad of butter when I turn them over because I like them juicy! Once they are fully browned, pour garlic butter over them and bake until they reach about 145 degrees F.
Caramelize the shallots in butter, adding chopped garlic once they start to brown. No one likes bitter garlic so be careful not to burn it.
Oooh yes the mushrooms get added back to this sauce, as soon as the white wine, Dijon mustard, and heavy whipping cream reduce down. Once this is done add the chops, cover and cook for about 2-4 more minutes until chops reach 145 degrees F. The thicker the cut of the chop, the longer they take to cook. If they are thinner you only need to coat them in the sauce and serve.
Song for the Prep: Grasschopper by Fu Manchu
Any excuse to mention one of my favorite bands of this amazing genre. Stoner rock is my favorite, and I’m hoping that if you listen to this entire record, King of the Road, while your chops cook they will be extra juicy!
Pork Loin Chops with Creamy Dijon Mushroom Sauce
- December 5, 2021
- 45 min
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- 2 thick cut pork loin chops
- 1 tsp olive oil
- 8 oz sliced baby bella mushrooms
- 1 large shallot, thinly sliced
- 4 T butter, separated
- 1 garlic cloves, chopped
- 1/2 C chicken stock
- 1/4 C white wine
- 1/4 C heavy whipping cream
- 1 T Dijon mustard
- 2 tsp fresh thyme leaves, chopped
- 1/3 C fresh Italian parsley, chopped
- Salt and pepper to taste
- Step 1
- Preheat oven to 375 degrees F.
- Step 2
- Cook mushrooms in cast iron skillet over medium heat, stirring frequently. Once they start to turn brown, add 1 T butter, 1 tsp fresh thyme leaves, salt and pepper, and continue to cook until they are dark in color and the liquid has evaporated from the pan. While they are cooking move on to step 2.
- Step 3
- Wash and dry chops. Rub with olive oil and sprinkle with salt and pepper. Sear in hot cast iron pan for 3 minutes on one side, flip and add 1 T butter. Sear until they are nice and browned. While they are searing melt 2T butter with 1 T chopped garlic. Pour garlic butter over chops and place pan directly in oven. Bake until the chops reach about 145 degrees F.
- Step 4
- As soon as the mushrooms look done, add the white wine and chicken stock and simmer over medium high heat for 2-3 minutes. Then add heavy cream, Dijon, remaining minced garlic, chopped thyme leaves and simmer for 2 more minutes.
- Step 5
- Pour mushroom sauce over chops, garnish with chopped parsley and serve immediately.