Author Notes
I got a big surprise when I opened the package of what the label claimed was chicken. My heart was set on Italian chicken with artichoke sauce for dinner. I had peeled potatoes to make the best mashed potatoes and had all my ingredients out. What I found in the package was the other white meat. Instead of chicken, we had impromptu pork chops with mustard sauce. Although it turned out delicious, I was still muttering under my breath... —Jas
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Ingredients
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4
large boneless pork chops
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salt and black pepper to taste
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a dashes
ginger powder (optional)
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2 tablespoons
oil
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1/2 cup
chicken broth
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2 tablespoons
water
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1 tablespoon
fresh lemon juice
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2 tablespoons
Dijon mustard
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1/4 cup
heavy cream
Directions
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In a large pan, heat the oil over medium heat. Season pork chops with salt, pepper, and ginger (I always dust pork with ginger; it gives the meat a little extra something-something). Add chops to the pan and sear until browned, about 6 minutes per side. Transfer to a plate and keep warm.
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In the same pan add the chicken broth and water. Bring to a boil. Reduce the heat to low and add lemon juice, mustard, and heavy cream, stirring until combined. Season the sauce with salt and pepper.
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To serve, spoon sauce over pork chops.
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