Pork Chops with Mustard Sauce

Name: Pork Chops with Mustard Sauce
Cook time: 23 min
Yield: 4 servings
Ingredients: 680 g yellow potatoes cut into 2.5 cm chunks; 20 ml olive oil divided; 4 g kosher salt divided; 1 g black pepper divided; 2 g garlic powder for the potatoes; 1 g smoked paprika for the potatoes; 4 pieces pork chops bone-in or boneless, about 2 to 2.5 cm thick; 3 g kosher salt divided; 2 g black pepper divided; 10 ml olive oil divided; 1 piece shallot finely minced; 120 ml chicken stock for the sauce; 10 ml apple cider vinegar for the sauce; 30 g Dijon mustard for the sauce; 15 g whole-grain mustard for the sauce; 2 g fresh thyme leaves only; 2 g kosher salt divided; 15 g unsalted butter for the sauce; 5 g parsley chopped, for garnish

This weeknight main sears pork chops for a browned crust, then finishes them with a quick mustard pan sauce made in the same skillet. Potatoes roast alongside the pork for a complete dinner with minimal active work.

By Julienne

Cook time: 23 minutes

Servings: 4

Ingredients

680 g yellow potatoes cut into 2.5 cm chunks
20 ml olive oil divided
4 g kosher salt divided
1 g black pepper divided
2 g garlic powder for the potatoes
1 g smoked paprika for the potatoes
4 pieces pork chops bone-in or boneless, about 2 to 2.5 cm thick
3 g kosher salt divided
2 g black pepper divided
10 ml olive oil divided
1 piece shallot finely minced
120 ml chicken stock for the sauce
10 ml apple cider vinegar for the sauce
30 g Dijon mustard for the sauce
15 g whole-grain mustard for the sauce
2 g fresh thyme leaves only
2 g kosher salt divided
15 g unsalted butter for the sauce
5 g parsley chopped, for garnish

Instructions

Heat the oven to 220°C. Put the potatoes on a large rimmed sheet pan and toss with 20 ml olive oil, 4 g salt, 1 g black pepper, the garlic powder, and the smoked paprika. Spread them in one layer. Potatoes are evenly coated and spread out with visible space between pieces.
Roast the potatoes for 10 minutes while you prepare the pork. Pat the pork chops dry and season both sides with the remaining 5 g salt and 2 g black pepper. Potatoes have started roasting and pork chops look dry and seasoned.
Heat the remaining 10 ml olive oil in a large skillet over medium-high heat. Sear the pork chops until browned, 3 to 4 minutes per side. If the chops are thick, sear the edges briefly too. The pork has a deep golden-brown crust and releases easily from the pan.
Move the skillet off the heat and transfer the pork chops to the sheet pan with the potatoes. Roast until the pork reaches 63°C at the thickest part and the potatoes are tender, about 8 to 10 minutes more. Rest the pork on a plate for 5 minutes. Pork is at 63°C and the potatoes are tender at the center with browned edges.
Return the skillet to medium heat. Add the shallot and cook in the rendered fat for 1 minute. Add the chicken stock, vinegar, Dijon mustard, whole-grain mustard, thyme, and the remaining 2 g salt. Simmer for 2 to 3 minutes, scraping up browned bits, until slightly glossy. The sauce is lightly thickened and coats a spoon.
Take the pan off the heat and whisk in the butter until the sauce looks smooth. Spoon the sauce over the pork chops, garnish with parsley if using, and serve with the roasted potatoes. The sauce is emulsified and glossy, and the pork is rested and juicy when sliced.