Braised pork chops with mustard cream sauce recipe

Braised Pork Chops with Mustard Cream Sauce recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for braised pork chops with mustard cream sauce is a delightful combination of tender meat and tangy flavors. The succulent pork chops are seared to perfection and then simmered in a creamy mustard sauce, creating a dish that is both elegant and comforting. The richness of the cream complements the boldness of the mustard, resulting in a sauce that is velvety and full of depth. Whether you are hosting a dinner party or simply craving a hearty meal, this recipe is sure to impress.

Keywords: braised, pork chops, mustard cream sauce, creamy, flavorful.

Braised pork chops with mustard cream sauce recipe details

Braised pork chops with mustard cream sauce recipe, recipe Rating: 4.9
Number of votes:129 

Ingredients

6	pork loin chops, at least 2cm thick, together 1800g
2 tbsp	flour
some	salt
some	freshly ground black pepper
3 tbsp	olive oil
3	red/spanish onions, thinly sliced
4 clove(s)	garlic, finely chopped
250 ml	white wine, dry
375 ml	chicken stock
½ tsp	brown sugar
3	bay leaves
8 sprig(s)	thyme
4	strips lemon rind
180 ml	double cream
4 tbsp	wholegrain mustard

Instructions

Make 3 to 4 cuts into the pork rind.

Season the flour with salt and pepper and use to coat the chops. Brown the chops on both sides in 2 tbsp of the oil. Transfer the chops to an oven-proof casserole or Dutch oven.

Add the remaining oil to the pan and cook the onions until they soften and begin to brown at the edges. Add garlic and cook for a further 2 minutes.

Stir in left-over flour, and then add the wine and stock.

Season well with salt and pepper. Add brown sugar, bay leaves, thyme and lemon rind. Bring the sauce to a boil, stirring constantly, and then pour over the chops.

Cover and cook in a preheated oven (200ºC) for about 30 minutes. Reduce the heat to 180ºC and continue cooking for another 45 minutes. Remove the lid for the last 15 minutes of the cooking time.

Remove the chops from the casserole amd keep warm.

Place the casserole over direct heat and discard the herbs and rind, then bring to a boil. Add the cream and continue to boil, stirring constantly. Season to taste and stir in the mustard to taste.

Goes well with potato mash and green vegetables, such as broccoli.


Preparation time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a