Side Pannel
Pan Seared Pork Chops with Dijon Butter Sauce
Pan Seared Pork Chops with Dijon Butter Sauce
- Recipe Submitted by maryjosh on 02/22/2018
Ingredients List
- 6 - 8 thick cut pork chops
- salt and pepper to season
- For the sauce
- 2 cloves minced garlic
- 2 tbsp butter
- 1/2 cup wine
- 4 tbsp whole grain dijon mustard
- 1 tbsp honey optional
- 4 tbsp butter
Directions
Season 6-8 pork chops with salt and pepper and pan fry in olive oil until the internal temp is 150-160 degrees F on a meat thermometer. Hold in a warm oven (100 degrees) while making the sauce.
To prepare the sauce
Add the garlic and butter to the saute pan that you used for the chops.
Sauté over medium heat for only a minute or less to soften the garlic. (Do NOT let it brown)
Add the wine and Dijon mustard and honey.
Simmer to reduce until the sauce begins to thicken slightly.
Reduce heat and add the butter.
Reduce heat and stir constantly to slowly melt the butter.
As soon as the butter is melted remove the sauce from the heat and serve immediately over the seared pork chops.
To prepare the sauce
Add the garlic and butter to the saute pan that you used for the chops.
Sauté over medium heat for only a minute or less to soften the garlic. (Do NOT let it brown)
Add the wine and Dijon mustard and honey.
Simmer to reduce until the sauce begins to thicken slightly.
Reduce heat and add the butter.
Reduce heat and stir constantly to slowly melt the butter.
As soon as the butter is melted remove the sauce from the heat and serve immediately over the seared pork chops.
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