These perfectly cooked, super juicy, and flavorful pan seared pork chops will have your family begging for more. The classic mustard cream sauce gives the pork chops a tangy and creamy twist, making it a delightful, memorable meal. It's easy to prepare and can be ready in under an hour!
Heat 1 tbsp of the olive oil in a large skillet over medium high heat.
Add the sliced zucchini and squash to the heated skillet, and saute for 5-7 minutes until the vegetables are starting to become tender, but still have some bite to them. Remove the vegetables to a plate and cover to keep warm.
Add the remaining olive oil to the skillet, and place the pork chops into the heated skillet.
Apply salt and pepper to the pork chops, and cook until browned on both sides, and until the center reaches an internal temperature of around 145 degrees F.
Remove the pork chops from the skillet and cover to keep warm.
Pour off any extra grease from the skillet, and add in the diced onion.
Cook for a few minutes until the onion begins to become tender.
Stir in the bone broth, and scrape the bottom of the skillet to deglaze it.
Add in the heavy cream, mustard and oregano, stirring well to combine.
Reduce the heat to medium or medium low, and cook until the sauce has thickened a bit, stirring very frequently. Add salt and pepper to taste.
Mix back in the sauteed vegetables and the pork chops, and serve.
When cooking pork chops, it's important to always use a meat thermometer to check its doneness. According to USDA, pork needs to be cooked to an internal temperature of 145 degrees to be considered safe for consumption.
Never cook pork chops straight from the fridge. Let the pork chops rest at room temperature before dropping them in a hot pan. This will help the chops cook evenly; hence you won't have to worry about overcooking them outside and undercooking on the inside. Take your pork chop out of the fridge 15-30 minutes before cooking.
Resist the temptation of digging right into the chops after you've finished cooking. Give it time to rest and absorb all the pan juices. This will result in much juicer, tender pork chops.
Always season your pork chops with salt and pepper before searing for more flavor.
A hot cast iron pan is perfect if you want to get a nice sear with a good crust on both sides. But once that's done, you should reduce the heat to medium. This helps the chops cook evenly through the middle while keeping the outer edges of the pork chop tender.
Nutrition information shown is an estimate and is not to be assumed to be accurate. If accurate information is required for your diet or lifestyle, please calculate the nutrition yourself using a tool you trust.
Recipe from 730 Sage Street Pan-Seared Pork Chops https://www.730sagestreet.com/pan-seared-pork-chops/