Herbal Crusted Pork Chops With Mustard Cream Sauce |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This Mustard Cream Sauce is infused into the Pork Chops as they are slowly baked. As a result the Pork Chops have a little mustard flavor infused into them. The Pork Chops are now very tender and moist. Serve with mashed potatoes and fresh corn on the cobb as a side dish. Ingredients:
4 pork loin chops with bone |
2 tablespoons whole grain mustard |
2 tablespoons dijon mustard |
1 tablespoon balsamic vinegar |
1 tablespoon garlic (fresh minced) |
2 tablespoons olive oil |
2 teaspoons lemon thyme (fresh minced) |
1 teaspoon rosemary (fresh minced) |
1 teaspoon sage (fresh purple, minced) |
1 tablespoon parsley (fresh minced) |
2 teaspoons sea salt |
2 teaspoons black pepper |
2/3 cup sour cream |
2 tablespoons date honey |
Directions:
1. Place the oven rack in the center of the oven and pre-heat the oven to 450°F.
2. In a bowl combine 1 tablespoon of whole grain mustard, 1 tablespoon dijon mustard, balsamic vinegar, 1 tablespoon of olive oil, rosemary, purple sage, 1/2 teaspoon sea salt 1/2 teaspoon and black pepper. Whisk until combined.
3. Rinse the pork chops under cold water and pat dry with paper towels. Season the pork chops with 1 teaspoon of sea salt and 1 teaspoon of black pepper.
4. Place the remaining olive oil into a hot skillet and brown both side of the pork chops. Remove the pork chops and let stand for 3-4 minutes.
5. Coat the pork chops with the mustard sauce.
6. Place the coated pork chops on a sheet pan and bake for 8 minutes at 450 F and reduce the temperature to 325°F Bake the pork chops until the internal temperature reaches 165°F.
7. Remove the pork chops from the oven and let stand for 5 minutes.
8. MUSTARD SAUCE:.
9. In a bowl combine the sour cream, remaining mustards, salt, black pepper and date honey. Whisk until the sauce is smooth. Serve the sauce over the pork chops.
10. GARNISH: Fresh parsley.
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