Juicy pork chops with a tangy mustard sauce that take just 20 minutes start to finish!
- 1 tablespoon olive oil
- 4 bone-in pork chops seasoned with salt and pepper on both sides
- 1/4 cup finely chopped shallot
- 2 tablespoons white wine
- 1 1/4 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon chopped fresh tarragon
- 1 teaspoon chopped fresh parsley
- Preheat oven to 400°F. Line a baking sheet with tin foil.
- In a large pan, heat the olive oil over medium-high heat. Sear the pork chops for a couple of minutes (about 3-4 minutes) on each side until nicely browned. Transfer the pork chops to the foil-lined baking sheet and roast them in the oven for 6-7 minutes, or until the internal temperature of the chops is 145 degrees. Cover the chops with foil and let them rest for a few minutes.
- While the chops are in the oven, prepare the sauce. Over medium heat, using the same pan that the chops were seared, cook the chopped shallots for a couple of minutes. Add the white wine and scrape up all the browned bits off the bottom of the pan.
- Add the cream and mustard to the shallots. Whisk everything together until the mustard and cream are well combined. Add the herbs and bring the sauce to a strong simmer for a couple of minutes until it starts to thicken. Add a pinch or two of salt, to taste.
- Serve the sauce with the pork chops and enjoy!
- Category: Dinner
- Cuisine: American
- Calories: 454
- Sugar: 3g
- Fat: 35g
- Carbohydrates: 4.3g
- Fiber: 0.4g
- Protein: 27.3g
Keywords: oven roasted pork chops, mustard sauce