Skillet Pork Chops & Mustard Cream Sauce
Juicy, tender, bone in Skillet Pork Chops topped with a creamy Dijon mustard sauce make THE BEST pork chop dinner for any night of the week!
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Servings: 4 people
Equipment
Ingredients
- 4 1.5 inch thick bone in pork chops
- salt & ground black pepper
- 2 tablespoon cooking oil
- 1 C white wine
- 1 teaspoon garlic
- ½ C heavy cream or half & half
- 1 tablespoon dijon mustard
- 1 teaspoon lemon juice
- ½ teaspoon prepared horseradish
- ½ teaspoon Italian seasoning
Instructions
- Over medium high heat, heat 2 tablespoon cooking oil in a 12 inch cast iron skillet. As oil heats, swirl skillet at least once to make sure oil covers bottom of skillet.
- Generously salt and pepper both side of pork chops. Add to skillet. Cook 5-7 minutes on one side. Turn over and cook 5-7 minutes on other side to create a golden brown sear. Pork should have an internal temp of 140-145° Fahrenheit. Remove pork chops from skillet, cover and keep warm.
- Turn down heat. Carefully add garlic and white wine to skillet (there will be lots of steam and some spatter). Bring to a simmer while stirring to remove all browned bits from bottom of the skillet (deglaze the skillet). Let simmer 6-8 minutes until sauce is slightly thickened and reduced.
- In a measuring cup, whisk together cream, mustard, horseradish, lemon juice, and oregano. Remove skillet from heat and whisk cream mixture into reduced sauce in skillet.
- Return pork chops to skillet. Spoon sauce over chops and serve.