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A close-up of a seared steak topped with creamy peppercorn sauce and garnished with chopped parsley, served on a light-colored plate.

Pork Chop w/ Mustard Sauce

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Pan-seared pork chops rubbed with porchetta spice and finished in a velvety mustard cream sauce. A quick but luxurious dinner that turns a weeknight into something special.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Dinner, Main Course, Meat
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the pork chop
  • 2 pork chops
  • 1 bunch scallions
  • 1 tablespoon tutto porchetta spice Burlap & Barrel or similar
  • 1-2 tablespoon vegetable oil
  • kosher salt to taste
For the mustard sauce
  • 1 shallot finely diced
  • ¾ cup heavy cream
  • 2 heaping tablespoon dijon mustard
  • 2 tablespoon parsley finely chopped
  • kosher salt and black pepper to taste

Equipment

  • Cast iron skillet
  • small saucepan or sauté pan
  • Mixing bowl
  • Whisk
  • Tongs
  • Cutting board
  • Chefs knife

Method
 

Cook the Pork Chops
  1. Season both pork chops generously with kosher salt and rub with the porchetta spice blend.
  2. Heat a cast iron pan over medium-high heat. Add a thin layer of vegetable oil.
  3. When the oil is hot but not smoking, sear the pork chops for 3 minutes on each side. You'll know it's ready to flip once it releases from the pan. It sticks because the crust is still forming, so don't nudge it around if it's not releasing. The protein will almost always tell you when it's ready.
  4. Sear the edges by holding each chop upright with tongs for 20–30 seconds.
  5. Remove from the pan and rest on a plate for 6 minutes. Carryover is the term for when the temperature keeps climbing after something is removed from the pan, which is why you pull a protein below its target and not at it.
  6. Trim the scallions. With the chops resting, return the pan to high heat and char the whole scallions in the pork fat, about 90 seconds a side, until blistered and blackened in patches. They go faster in fat than in a dry pan, so go by the blistering rather than the clock. Slice into 2-inch lengths.
Make the Mustard Sauce
  1. Wipe out the pan, then return it to medium heat and add 1 tablespoon oil.
  2. Add diced shallot and cook until translucent and soft, stirring frequently.
  3. Stir in the heavy cream and let it gently simmer for about 2 minutes, reducing slightly.
  4. Turn off the heat, stir in the dijon mustard and chopped parsley.
  5. Season to taste with salt and pepper.
Finish & Serve
  1. Return rested pork chops to the pan and spoon mustard sauce over the top.
  2. Scatter the charred scallions over and around. Serve immediately with crusty bread to soak up the sauce.

Notes

Storage: Leftover pork chop and sauce keep together in an airtight container in the fridge for 3 days. Reheat gently in a covered pan over low heat so the cream sauce doesn't break, adding a splash of water or stock if it looks tight.

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