Pan Seared Pork Chops with Creamy Garlic Mustard Sauce
Tender pan seared pork chops served in a creamy garlic mustard sauce with spinach
Ingredients
- 4 boneless pork chops thick cut
- salt and pepper to taste
- oil for searing
- 1 tsp paprika
- 6 cloves garlic minced
- 1 onion minced
- 1 cup chicken stock
- 2 tbsp cream
- 3 cups spinach
- 1 tsp dried italian seasoning
- 3 tbsp whole grain mustard
- 1/4 tsp red chili flakes
- chopped parsley for serving
Instructions
- If you are not using sous vide to cook the chops, brine overnight in a salt/sugar/water solution. Heat your sous vide machine to 145 and seal the chops in vacuum bags with some salt, pepper and dried rosemary. Cook for 2.5-3 hours. If pan cooking the chops, dry them off from the brine.
- Heat a few tbsp of oil in a heavy cast iron pan and get it smoking hot if you cooked sous vide. Place the chops in and allow to brown deeply for 1 minute. Flip and brown the other side as well. Since they are already cooked you don't need to worry about the temp.
- If pan cooking, heat oil over high heat until smoking. Brown the chops as above and then transfer to a 375 degree oven to finish cooking until the center reaches 145-150.
- In the pan you seared the chops in, add the garlic and onion over medium heat and cook, stirring occasionally for a few minutes. Add the spices, stock, cream, a little salt and pepper, mustard and stir well. Cook down until the sauce is reduced to a almost thickened sauce. Add the spinach and allow to wilt. Taste and adjust the seasoning, then add the chops to the pan to rewarm.
- Serve with rice, potatoes, or a side salad. Spoon the sauce and spinach over the top of the chops.
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