Pan-Seared Pork Chops with Dijon Pan Sauce
with spinach and strawberry salad
These juicy pan-seared pork chops with simple Dijon pan sauce were last featured in 2016 and will make you feel like you ordered this right from a restaurant. A fresh spinach and strawberry salad perfectly rounds out this summer meal.
Ingredients
- Pork chops - 1 1/2 lbs
- Oil, cooking - 1 1/2 Tbsp
- Stock, chicken - 1/2 cup
- Bragg's / coconut aminos - 2 tsp
- Mustard, Dijon - 2 tsp
- Butter - 2 Tbsp
- Vinegar, balsamic - 1 1/2 Tbsp
- Mustard, Dijon - 1 tsp
- Oil, olive - 3 Tbsp
- Strawberries - 1 cup , quartered or sliced if large
- Baby spinach - 6 oz
Prep
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Make dressing - Whisk together balsamic vinegar and mustard (portion for salad) in a small bowl. Slowly whisk in olive oil until thoroughly combined. Season to taste with some salt and pepper (Can be done up to 5 days ahead.)
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Pork chops - Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
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Strawberries - Prep as directed.
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Make
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Heat a skillet or grill pan over medium-high heat. Add cooking oil and then place pork chops on heated oil. Sear on each side for ~3 minutes. For thin pork chops, this should be enough heat to cook them through. If you’re using thicker pork chops, lower heat and cover with a piece of foil until pork reaches 145F / 63C degrees. When done, remove pork from pan and let rest for ~5 minutes before slicing.
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Return pan to stove and reduce heat to medium. Add stock, scraping up any brown bits that may have formed. Add aminos and mustard (portion for pork chops) and simmer for ~3 minutes. Remove from heat and stir in butter until melted.
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Toss spinach and strawberries with dressing in a serving bowl.
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Serve pork chops with pan sauce on top and spinach salad on the side. Enjoy!
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