Pork Chops In Tomato Sauce With Dijon Cream
Golden pork chops in a silky tomato cream sauce with Dijon mustard, thyme, and fresh parsley. A comforting French dinner with a pan sauce you'll want to catch with every last potato!
Equipment
- Wide, heavy-bottomed frying pan
- Instant-read thermometer
Ingredients
- 4 pork loin chops bone in or boneless If thick chops are used cook a little longer, use thermometer to test for doneness for accuracy. 145°F (63°C).
- 1 tablespoon butter about 14 g.
- 1 tablespoon vegetable oil 15 ml.
- ¼ cup white wine or chicken stock, or vegetable stock
- ½ teaspoon dried thyme
- 1 teaspoon tomato paste
- 1 cup heavy cream whipping cream at 35% is suitable
- 1 tablespoon Dijon mustard
- 1½ cups tomato peeled, seeded, and chopped.
- 1 tablespoon fresh parsley chopped.
- ½ teaspoon each salt and black pepper add more to taste if needed.
Instructions
- Peel, seed, (only necessary according to your preference, I only peel if skins are particularly tough), and chop the tomato; chop the parsley and measure the remaining sauce ingredients. Trim excess fat from the chops, pat them dry, and season with salt and black pepper.
- Heat the butter and oil in a wide, heavy-bottomed frying pan over medium-high heat. Add the chops without crowding and reduce the heat slightly if the butter starts to darken.
- Brown the chops on both sides, allowing a few minutes per side as a starting guide. Transfer to a warm place while you make the sauce; they will finish cooking in the pan.
- Carefully pour off excess fat, leaving the browned bits. Add the wine or stock and thyme, scraping the base of the pan. Boil until the liquid has almost evaporated, without letting the pan scorch.
- Lower the heat and stir in the tomato paste and cream until smooth. Keep the sauce at a gentle simmer.
- Return the chops and any collected juices to the pan. Cook gently for about 5 minutes, or as needed, until the thickest part of each chop reaches 145°F (63°C). Check away from the bone; use temperature rather than the clock alone.
- Stir in the Dijon mustard, parsley, and chopped tomato. Warm gently, taste the sauce, and adjust the seasoning. Remove the chops from the heat and let them rest for at least 3 minutes before serving with the sauce.
Notes
- Check the chops early with a thermometer, remove them at 145°F (63°C). Extra simmering can turn a juicy loin chop dry.
- Rest for at least 3 minutes when cooked.
- Have all the side dishes prepared and ready to eat when the chops are done and serve immediately while everything is hot.
Nutrition
Calories: 482kcalCarbohydrates: 5gProtein: 31gFat: 37gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 165mgSodium: 161mgPotassium: 723mgFiber: 1gSugar: 3gVitamin A: 1547IUVitamin C: 10mgCalcium: 63mgIron: 1mg
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