This was such an easy recipe that all of the family enjoyed this week.
Come grab some boneless pork chops from the farm store and try it at your house!
Ingredients
2 tablespoons olive
6 boneless pork chops
Salt and black pepper
One medium, diced yellow onion
1 teaspoon dried thyme
1/4 cup dry, white wine *** I used chicken broth
3/4 cup apple juice or apple cider
2 tablespoons whole-grain Dijon mustard
2 tablespoons Dijon mustard
3 tablespoons heavy cream
Instructions
- Preheat your oven to 400
- Heat the oil in a large cast-iron skillet over medium high heat until very hot almost smoking. Pat your pork chops, dry and seasonseasoning with salt and pepper. Add the pork to the pan and sear undisturbed until golden brown on the bottom. About 4 to 5 minutes each side then move them to a plate and set aside.
- Reduce the heat to medium and add onion and thyme. Stir until tender.
- Add the wine (or chicken broth in my case) scrape up any brown bits at the bottom of the pan and cook for about 3 to 4 minutes until evaporated. Stir in the juice and the mustard.
- Return the pork brown side up
- Roast until the pork is cooked and transfer the pork chops to serving plates
- Place the pan over medium high heat whisk the smooth Dijon mustard and cream into the sauce and simmer until reduce slightly
I served this with a fresh salad and mashed potatoes and everyone loved it!
~ Farmer Kate