Seared Pork Chops with Onion Cream Sauce

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.



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