Braised Pork Chops
Braised pork chops with hints of white wine then finished off in creamy, dijon sauce. The taste is restaurant quality but super easy to make.
Ingredients
- 4 pork chops
- salt & pepper to taste
- 2 teaspoon all-purpose flour
- 1 cup white wine
- 1/2 cup chicken broth
- 3 sprigs fresh thyme
- 1/2 cup heavy cream
- 1 teaspoon dijon mustard
Flouring
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- First, season the pork chops lightly with salt and black pepper. Then, set up a plate with seasoned flour and dip the pork chops into the flour and shake off the excess.
- In a pot on medium high heat, sear the pork chops with a little oil until they are golden brown. Cook in batches if needed and do not crowd the pan.
- Once pork chops are seared, lower the heat to medium. Add in butter and once it’s melted sprinkle in the flour.
- Cook the flour until it’s bubbly and golden then pour in the wine and broth. Allow the the wine to simmer and cook off the alcohol smell.
- Toss in the sprigs of thyme then add the pork chops back. Cover the pot and cook until pork chops are done. This will vary on the thickness of the chops.
- When the pork chops are done, remove them from the broth and turn off the heat. This will male mixing easier. Add in the heavy cream, Dijon mustard then salt and pepper to taste. Once perfect add the pork chops back in.
- Allow them to sit in the sauce for 5-10 minutes before serving. Enjoy.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Tried this recipe?Leave a rating and comment, thank you