Mustard Pork Chops

Heat a large heavy-bottomed skillet or cast-iron pan over medium-high heat. Add olive oil and butter, swirling to coat the bottom evenly. Wait until the butter foam subsides and the oil shimmers before adding the meat.

Place the pork chops in the hot pan, making sure not to overcrowd them. Cook for 4-5 minutes on the first side without moving them, allowing a beautiful golden-brown crust to form. This caramelization adds incredible depth of flavor.

Flip the pork chops carefully using tongs and cook for another 4-5 minutes on the second side until golden brown. The internal temperature should reach 63°C (145°F) for perfectly juicy meat. Remove chops and set aside on a warm plate.

Reduce the heat to medium and add finely chopped shallots or onions to the same pan. Sauté for 2-3 minutes until softened and fragrant, scraping up the flavorful browned bits stuck to the bottom of the pan with a wooden spoon.

Pour in white wine or chicken broth to deglaze the pan, stirring vigorously to incorporate all the caramelized bits. Let the liquid simmer for 2-3 minutes until reduced by half, concentrating the flavors and creating a rich base for the sauce.

Add Dijon mustard and whole-grain mustard to the pan, stirring well to combine with the reduced liquid. The combination of both mustards creates a perfect balance between smooth creaminess and textured tanginess that defines this classic sauce.

Pour in heavy cream and stir continuously until the sauce is smooth and well blended. Let it simmer gently for 3-4 minutes until it thickens slightly and coats the back of a spoon. Season with salt and pepper to taste.

Add a squeeze of fresh lemon juice and a small pat of cold butter to the sauce. Stir until the butter melts completely, creating a glossy, silky finish. This final enrichment gives the sauce a luxurious restaurant-quality texture.

Return the pork chops to the pan along with any accumulated juices from the resting plate. Spoon the mustard sauce over the chops and let them warm through for 1-2 minutes, allowing the flavors to meld beautifully together.

Transfer the pork chops to serving plates and generously spoon the creamy mustard sauce over the top. Garnish with fresh chopped parsley or thyme leaves. Serve immediately with roasted vegetables, mashed potatoes, or a crisp green salad.