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Ingredient List
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| Amount | Ingredient | Notes |
|---|---|---|
| 4 ct | pork chop | the thicker the better |
| 2 tbl | kosher salt | divided |
| 2 tbl | black pepper | divided |
| 2 tbl | olive oil | |
| 1 c | yellow onion | medium size |
| 1 ct | garlic cloves | minced |
| 0.5 c | white wine | anything you'd drink |
| 1 c | chicken stock | low sodium preferred |
| 2 tbl | whole grain mustard | coarse ground |
| 1 tbl | whole milk | |
| 0.25 c | chopped herbs | thyme recommended |
Instructions
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Step 1
Pre-heat oven to 425°. Add olive oil to an oven safe skillet and heat over med-high heat. Season pork chops with salt and pepper, be generous.
Step 2
Place pork chops in skillet and sear until golden brown on both sides, approx 3-4 mins per side. Place skillet in oven and roast for for 18-20 mins or until a meat thermometer reads 140°. While pork roasts, chop yellow onion, garlic and herbs.
Step 3
Remove skillet from oven and set pork aside on plate tented with foil to rest. While pork rests, toss onions in skillet over medium heat and sauté until soft, approx 5-8 mins. Add garlic to skillet and sauté until fragrant, approx 2 mins. Deglaze the skillet with white wine and allow to reduce for 3-5 mins.
Step 4
Once the wine is almost completely absorbed, add chicken stock, mustard and herbs (save some for garnish) and reduce by half. Allow the sauce to get a touch thicker than you'd want it, then, remove from heat, add milk and stir to combine until sauce is smooth. Plate pork chops and top with onions and sauce. Finish with fresh herbs.
Notes
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