Pan-Seared Pork Chops with Creamy Mustard Potatoes
Ingredients
- 4pork chops (bone-in, 1 inch thick)
- 1½ poundrusset potatoes
- 1 mediumyellow onion
- 3 clovegarlic
- 2 tablespoonwhole grain mustard
- ¾ cupheavy cream
- ½ cupchicken broth
- 3 sprigfresh thyme
- 2 tablespoonolive oil
- ·salt
- ·black pepper
Prep
- 01
Peel and cut 1.5 pounds russet potatoes into 3/4-inch cubes.
- 02
Dice 1 medium yellow onion.
- 03
Mince 3 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season the pork chops on both sides with salt and pepper. Once the oil is shimmering, add the chops and sear for 4-5 minutes per side, until golden brown. Transfer to a plate.
- 02
In the same skillet, add the diced onion and sauté for 3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
- 03
Add the potato cubes to the skillet and stir to coat with oil. Cook for 5 minutes, stirring occasionally.
- 04
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Add the thyme sprigs and bring to a simmer.
- 05
Return the pork chops to the skillet, nestling them among the potatoes. Cover and simmer for 12-15 minutes, until the potatoes are tender and the pork reaches an internal temperature of 145°F.
- 06
Remove the thyme sprigs. Stir the mustard and cream together, then pour over the potatoes and pork. Simmer uncovered for 2 minutes to warm through. Taste and adjust seasoning with salt and pepper.
Spice Tips
For depth, add a pinch of smoked paprika or Dijon mustard alongside the whole grain. A squeeze of fresh lemon juice at the end brightens the cream sauce. If you like heat, a small pinch of cayenne works well with the mustard.