French · Dinner
Grilled Pork Chops with Mustard
Bone-in pork chop seared on a grill pan over medium-high heat and finished with a creamy Dijon and wholegrain mustard pan sauce enriched with white wine and shallot. A French bistro classic balancing the pork's richness with mustard's sharp bite.
$6
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
551Calories
43.4gProtein
38.8gFat
4.2gCarbs
1.2gSugar
0.9gFiber
868mgSodium
200mgChol
16.1gSat Fat
684mgPotassium
61mgCalcium
1.9mgIron
1.3mcgVitamin B12
2.1mgVitamin C
gluten-free
protein-rich
low-carb
herb-salt
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Pat the pork chop dry and season both sides with salt and pepper. Let sit at room temperature 5 minutes.
2
Sear
Heat olive oil in a grill pan over medium-high heat. Grill the chop 4–5 minutes per side until golden char forms and internal temperature reaches 63°C (145°F).
3
Rest
Transfer the chop to a plate and rest 5 minutes uncovered, allowing juices to settle back into the meat.
4
Sauté
In the same pan, melt butter over medium heat. Finely chop the shallot and sauté 2 minutes until translucent, then deglaze with white wine 1 minute, scraping up browned bits. Stir in heavy cream, Dijon mustard and wholegrain mustard, simmering 2–3 minutes until sauce coats the back of a spoon.
5
Plate
Spoon the mustard sauce over the rested pork chop, garnish with thyme, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g, bone-in pork loin chop
- 2 tbsp2 tbsp Dijon mustard
- 2 tsp2 tsp wholegrain mustard
- 22 small shallot
- 4 tbsp60ml dry white wine
- 4 tbsp60ml heavy cream
- 2 tbsp28g butter
- 2 tsp10ml olive oil
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 22 small sprig fresh thyme
