Recipe 23 of 52 was Creamy Herb and Mustard Pork Chops. I don't have a picture because we dug right in. It was absolutely delicious. I got this recipe from the book 30-Minute One-Pot Meals by Joanna Cismaru.
Creamy Herb And Mustard Pork Chops
1 tbsp olive oil
4 pork chops (about 1 inch thick), fat trimmed
Salt and freshly ground black pepper
4 tbsp unsalted butter
1 small onion, chopped
2 cloves garlic, minced
1 tsp dried basil
1/2 tsp dried thyme
2 tbsp all-purpose flour
1 tsp grainy mustard
1/2 cup chicken stock
1/2 cup heavy cream
Fresh parsley, for garnish (optional)
Heat the olive oil in a large skillet.
While the oil heating, season the pork chops with salt and pepper. Add the pork chops to the skillet and cook for about 5 minutes per side; they should be golden brown.
Remove the pork chops from the skillet and add the butter to the same skillet. When the butter has melted add the onion, garlic, basil and thyme and cook for 5 minutes, or until the onion is soft and translucent.
Whisk in the flour and mustard. Cook for 2 minutes, then stir in the chicken stock and heavy cream. Cook for a couple more minutes, making sure the flour is cooked, and season with salt and pepper as needed.
Pour the sauce over the pork chops and garnish with parsley, if desired.
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