Sautéed Pork with Mustard
- 2 pork chops
- salt and pepper
- 2 tablespoons cooking oil
- 4 tablespoons butter
- 2/3 cup heavy cream
- 2 tablespoons whole grain mustard
- 1 tablespoon lemon juice
- Tenderize the pork to make each chop an even thickness.
- With the tip of a knife, score the fat around the pork. Make three or four cuts into the fat, slicing partway into the meat. This will prevent the pork from curling into weird shapes.
- Season both sides of the pork with salt and pepper to your liking.
- Pour 2 tablespoons of cooking oil into a frying pan and place it over moderate heat.
- Once the oil is shimmering, place the pork into the pan and leave it to sauté until it turns golden brown. Once it’s brown, turn it over and leave until the other side is also golden brown. If your cut of pork is particularly thick, brown the sides until they’re golden brown as well.
- Once browned, sauté the pork over low heat until it’s cooked through at an internal temperature of at least 145°F. Transfer the pork to a plate, then take the pan off the heat.
- Remove any oil with paper towels, using tongs to hold them. Try to leave any fond or other yummy pork things in the pan.
- Add 4 tablespoons butter to the frying pan you used to cook the pork and place it over moderate heat.
- Once the butter has melted, add 2/3 cup heavy cream, 2 tablespoons of whole grain mustard, and 1 tablespoon of lemon juice. Mix well and bring to a boil. The sauce will thicken slightly.
- Place the sautéed pork back in the pan and coat it with the sauce.
- Transfer the pork to serving dishes and garnish with parsley. Pour the mustard sauce over the pork and serve hot.
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