French · Lunch
Pork Chops with Dijon Cream Sauce
Côtes de Porc Dijonnaise
A bistro weeknight standard, pan-seared pork chop finished in a shallot, white wine and Dijon cream pan sauce.
$$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
685Calories
48gProtein
35gFat
38gCarbs
4gSugar
6gFiber
780mgSodium
125mgChol
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Instructions
1
Prep
Pat pork chops dry, season both sides with salt and pepper. Finely chop shallots and garlic. Halve potatoes, toss with olive oil and pinch of salt. Trim broccoli. Combine Dijon mustard, wholegrain mustard, and tarragon in a small bowl.
2
Roast
Place potatoes on a baking tray, roast at 200°C for 25–30 minutes until tender and golden, shaking halfway through.
3
Sear
Heat 2 tbsp neutral oil in a large heavy pan over medium-high heat. Sear pork chops 3–4 minutes on first side until deep golden. Flip, sear 3 minutes until internal temperature reaches 63°C. Transfer to a warm plate to rest.
4
Build
Reduce heat to medium, add 15g butter, shallots, and garlic; sauté 2–3 minutes until softened. Pour in white wine, scrape the pan base clean, reduce 2 minutes. Whisk in stock and mustard mixture, simmer 2 minutes until combined.
5
Finish
Stir in cream and simmer 2 minutes until sauce coats the back of a spoon. While sauce simmers, blanch broccoli 3 minutes until bright and just tender, toss with remaining 10g butter and salt. Return pork and any resting juices to the pan, spoon sauce over.
6
Plate
Transfer pork to plates, scatter parsley over the sauce. Arrange roasted potatoes and buttered broccoli alongside, serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) bone-in pork chops
- 3 tbsp Dijon mustard
- 2 tsp wholegrain mustard
- 2 medium shallots (100g / 3.5 oz)
- 2 garlic cloves
- 120ml (1/2 cup) dry white wine
- 200ml (3/4 cup + 2 tbsp) chicken stock
- 120ml (1/2 cup) heavy cream
- 2 tsp fresh tarragon
- 2 tbsp flat-leaf parsley
- 50g (1.8 oz) unsalted butter
- 2 tbsp neutral oil
- 1 tsp sea salt
- 0.5 tsp black pepper
- 440g (15.5 oz) waxy baby potatoes
- 2 tsp olive oil
- 300g (10.6 oz) tenderstem broccoli