- I completely ran out of back-logged photos. And if you are a food blogger, you will know how annoying that situation is. That means that you need to be generating content almost in real-time, which leaves no room for life to happen or mistakes.
- Mistakes. I was all set to go last week with this genius (or so I thought) recipe idea for farro and chicken stuffed acorn squash that was going to set pinterest on fire. I took one bite and tossed the wretched mess into the trash. (Which leads to the thought.. maybe I’m just not meant to make on-trend healthy recipes..?)
- I’ve been designing a baby shower from scratch! I hope to get a bunch of photos this weekend to share with you all. It’s been somewhat insane prepping everything, but I’m pretty sure it’s going to be epic. And never fear- The Gourmet Gourmand has been cooking up a load.
So now that I have bored you all with excuses, let’s get to the meat of the post (ha. ha.). This recipe for pork chops with mustard cream sauce is just the kind of fall comfort food I’ve been craving, and the flavors in this are on point. I have a whole animal butcher in my neighborhood where I acquired these beautiful bone-in pork chops. If you can’t find bone-in chops, that’s fine. I would strongly recommend getting thick cut chops with a lot of fat to prevent dried out pork. And I also strongly recommend a meat thermometer. It really makes a difference getting the pork to perfect medium perfection.Now the sauce is a sauce of my own invention, although French-inspired. It is basically a dijon cream sauce hit with a generous amount of brandy. The flavors are somewhat strong on their own, but mixed together and paired with juicy seared pork, it is basically sauce perfection.
So I’m not going to make any promises, but I hope to be on a little more regular of a posting schedule from here on out again. But please bear with me and fingers crossed for no more recipe disasters so I can build up my photo library again!
- 2 thick-cut bone-in pork chops
- 1 tablespoon butter
- 1 garlic clove, minced
- 1 shallot, minced
- 2 sprigs thyme
- 1 bay leaf
- 3 tablespoons brandy
- 2 tablespoons dijon mustard
- 2/3 cup half and half
- 1 1/2 teaspoon lemon juice
- Salt, pepper, and sugar to taste
- Chopped parsley, to garnish
- Let pork chops sit out while you get the garlic and shallots minced for the sauce. Place an oven-safe meat thermometer in the center of one of your chops.
- Salt and pepper the pork generously.
- Preheat oven to 375 degrees.
- Bring an oiled cast iron skillet to high heat. Sear the pork chops for about 2 minutes per side and then place into the oven. Set your thermometer to alarm at 135 degrees.
- Meanwhile make your sauce -
- In a small saucepan melt butter over medium heat. Add garlic and shallot and saute until translucent.
- Next add brandy (turn off the heat briefly), mustard, cream, thyme, and bay leaf.
- Simmer to cook off the alcohol and until the sauce reduces slightly.
- Finally, stir in the lemon juice.
- Taste and season with salt, pepper, and just a little sugar as needed.
- Remove the pork from the oven when it reaches 135 degrees. Immediately remove from the cast iron skillet and allow to rest for 10 minutes on a cutting board.
- Serve with sauce spooned over the pork chop and garnished with parsley.