I hope you're not tired of seeing all these different pork recipes I've been posting lately! I can't help it...I just love pork chops! And I also love creamy recipes! Plus this recipe was so easy! It's a win, win all around! I served these chops with couscous because I knew the sauce would be perfect with it...and it was! These pork chops are so tender and the sauce is not only oniony and creamy, but it also has a hint of Dijon mustard...yum! You'll want to make this once a week after you try it. Yes, that's what I've been doing for the past month! I brined my boneless center-cut pork chops for 8 hours before searing them, but use bone-in chops if you're not brining them. Bone-in tend to be more flavorful and more tender than boneless.
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Seared Pork Chops with Onion Cream Sauce INGREDIENTS: 4-6 center-cut brined boneless pork chops or use un-brined bone-in chops 2 Tbls. olive oil 1 tsp. garlic powder 1 tsp. onion powder 1/4 tsp. black pepper DIRECTIONS: Mix together the garlic powder, onion powder and pepper. Season both sides of pork chops with this seasoning mixture. Heat a nonstick grill pan on medium heat. Add 1 Tbls. olive oil to the grill pan. Place the seasoned pork chops in the hot grill pan. If making 6 chops you will probably need to do this in 2 batches as to not crowd the pan. Add 1 Tbls. olive oil to the pan for every 3-4 chops. Sear the chops for 3 minutes, then turn them over and sear for another 3 minutes. Preheat oven to 350 degrees F. Place the seared chops, side by side in a baking pan. Bake uncovered on middle rack for about 20 minutes or until chops are cooked through. While the chops are baking make the cream sauce. ONION CREAM SAUCE: 1 large onion, sliced thin 1 Tbls. Dijon mustard 1 Tbls. olive oil 1 cup chicken broth, low sodium 1/4 cup lite cream 1/4 tsp. kosher salt, or to taste 1/4 tsp. black pepper, or to taste 1 Tbls. corn starch 1/4 cup fresh chopped parsley DIRECTIONS FOR ONION CREAM SAUCE: In the same grill pan used to sear the chops add 1 Tbls. olive oil over medium heat. Add the thin sliced onions to the pan and stir/sauté until the onions are tender and lightly browned. Now add the Dijon mustard and stir to combine. Cook for a few minutes, then stir in the chicken broth. Bring to a boil and let the mixture reduce for about 3 minutes. Stir in the lite cream and let it reduce for another 3 minutes. Season with salt and pepper to taste. If you want a thicker sauce whisk in 1 Tbls. of cornstarch. To serve place the onion cream sauce in center of plate and top with cooked pork chops. Sprinkle with fresh chopped parsley. I served mine with couscous, but would also work well with potatoes or a green veg. Recipe adapted from Chef Johnny Prep |
OMG Lillian, this looks SOOOoooo good. Keep bringing on the pork chop recipes. Love 'em!
ReplyDeleteThank you Judith...I'm a pork chop fiend...lol! I will have a new one that I'll be posting in October =D
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