Entree: United States – Southern United States – Pan-Fried Deviled Pork Chops with Creamy Mustard Sauce

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 4 boneless pork chops, approx. 6 oz (170 g) each
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) black pepper
- 1 tsp (2 g) paprika
- 2 tbsp (16 g) all-purpose flour (for dredging)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) unsalted butter
- 1 small shallot, minced
- 2 cloves garlic, minced
- 1/2 cup (120 ml) chicken stock
- 1/2 cup (120 ml) heavy cream
- 2 tbsp (30 ml) Dijon mustard
- 1 tbsp (15 ml) whole-grain mustard
- 1 tsp (5 ml) Worcestershire sauce
- 1 tbsp (15 ml) lemon juice
- Fresh parsley for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Season pork chops with salt, pepper, and paprika. Lightly dredge in flour, shaking off excess.
2. Heat oil and 1 tbsp (15 ml) butter in a large skillet over medium-high heat. Add pork chops and cook 3-4 minutes per side until golden and cooked through to 145°F (63°C). Transfer chops to a warm plate and tent with foil.
3. Reduce heat to medium, add remaining 1 tbsp (15 ml) butter, sauté shallot until softened, then add garlic and cook 30 seconds.
4. Deglaze pan with chicken stock, scraping browned bits, then stir in cream, Dijon, whole-grain mustard, Worcestershire, and lemon juice. Simmer until slightly thickened, 2-3 minutes.
5. Return pork chops to skillet to warm in sauce briefly, spoon sauce over chops, garnish with parsley, and serve.

1. Season pork chops with salt, pepper, and paprika. Lightly dredge in flour, shaking off excess.
2. Heat oil and 1 tbsp butter in a large skillet over medium-high heat. Add pork chops and cook 3-4 minutes per side until golden and cooked through to 145°F (63°C). Transfer chops to a warm plate and tent with foil.
3. Reduce heat to medium, add remaining 1 tbsp butter, sauté shallot until softened, then add garlic and cook 30 seconds.
4. Deglaze pan with chicken stock, scraping browned bits, then stir in cream, Dijon, whole-grain mustard, Worcestershire, and lemon juice. Simmer until slightly thickened, 2-3 minutes.
5. Return pork chops to skillet to warm in sauce briefly, spoon sauce over chops, garnish with parsley, and serve.