Pork chops with mustard cream sauce
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Pro-level cooking techniques made simple.
Ingredients for 2
2 bone in pork chops
Fresh rosemary
Fresh thyme
1/2 cup chicken broth
2 tablespoons Dijon mustard
2 tablespoons heavy cream
Directions
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Step 1
Season the pork chops with salt and pepper to your taste. Then add fresh thyme and rosemary.
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Step 2
About 15 minutes before you want to eat heat a cast iron skilled on medium high heat on the stove. After 5 minutes take the pork chops out of the sous vide water. Save drippings.
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Step 3
Sear each pork chops for 1-2 minutes per side. You want a nice golden brown crust to develop.
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Step 4
Remove the pork chops and let them rest for 5 minutes. While they rest make the mustard cream sauce.
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Step 5
Turn the heat down to medium. Then in the same skillet add the drippings, chicken broth and mustard. Stir and let the liquid reduce by about half, which should take 1-2 minutes. Take the skillet off the heat and add in the heavy cream. Stir until mixed. Serve over the pork chops.
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Finishing Steps
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Step 0
Serve with potatoes and a hardy veg. Favorites are raclette new potatoes (boil halved new potatoes with baking soda to reduce pH, wang jangle in a bowl with duck fat or olive oil and Dijon until exteriors are coated in mashed potatoes, roast in oven at 500 until crispy then toss with melted raclette or emulsify the raclette with cream first for more of a cheese sauce. For veg, miso butter bok choy, broiled asparagus, grilled carrots, or broccolini. To make extra fancy, plate with base of parsnip purée, stack veggies and then top with chop, sauce and garnish with parsley.