Ingredients
For the pork chop
- 2 pork chops
- 1 bunch scallions
- 1 tablespoon tutto porchetta spice Burlap & Barrel or similar
- 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
Method
Cook the Pork Chops
- Season both pork chops generously with kosher salt and rub with the porchetta spice blend.
- Heat a cast iron pan over medium-high heat. Add a thin layer of vegetable oil.
- When the oil is hot but not smoking, sear the pork chops for 3 minutes on each side.
- Sear the edges by holding each chop upright with tongs for 20–30 seconds.
- Remove from the pan and rest on a plate for 6 minutes.
Make the Mustard Sauce
- Wipe out the pan, then return it to medium heat and add 1 tablespoon oil.
- Add diced shallot and cook until translucent and soft, stirring frequently.
- Stir in the heavy cream and let it gently simmer for about 2 minutes, reducing slightly.
- Turn off the heat, stir in the dijon mustard and chopped parsley.
- Season to taste with salt and pepper.
Finish & Serve
- Return rested pork chops to the pan and spoon mustard sauce over the top.
- Serve immediately with any greens or crusty bread to soak up the sauce.