Lunch: Creamy Dijon Pork Chops

Recipe by Judy Kim Show off your cooking chops with a restaurant-caliber mustard sauce.

Ingredients

4 pork chops, 1"-thick bone-in
kosher salt
Freshly ground black pepper
extra-virgin olive oil
5 tbsp. unsalted butter
3 garlic cloves, grated
2 tbsp. dijon
2 tbsp. heavy cream
1/4 c. chopped fresh parsley
sea salt, such as Maldon

Instructions

Preheat a large skillet over high heat. Pat each pork chop dry with a paper towel and season generously with salt and pepper on both sides.
Add 2 tablespoon olive oil and 1 tablespoon butter to the pan, when butter just begins to bubble add two pork chops. Sear on high for 4 to 5 minutes on each side. Transfer pork chops to a clean plate and cover loosely with foil. Repeat for last 2 pork chops.
Return skillet to medium heat; add 4 tablespoons butter and garlic; sauté until garlic is softened. Add Dijon and heavy cream; whisk until smooth, about 1 minute. Stir in 2 tablespoons chopped parsley.
Serve pork chops with drizzle of creamy Dijon sauce and top with parsley and sprinkle of sea salt.

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