Sourdough and Such

This quick and easy weeknight meal features mouthwatering sauteed pork chops in a creamy mustard sauce with fresh asparagus. The pork chops are browned in a cast iron skillet for optimal flavor and the onions in the sauce are almost caramelized making the sauce an out of this world compliment to the pork chops! Eat as a one-pan meal or serve with a piece of crusty sourdough bread to sop up the sauce.

Tips for Success

• Make sure you dry the pork chops well! The more dry they are when they go into the skillet, the better they will brown.
• Use an iron skillet if possible. Iron skillets are so amazing to cook with and they brown meat so perfectly. I have not had good luck with non-stick or stainless steel. But, of course, if you don’t have an iron skillet, use what you have. I would highly suggest getting one though!
• Let the onions go as long as possible in the skillet. You don’t want to burn them, but you will get the most flavor if you let them get nice and brown before adding the salt.
• Use fresh herbs if you have them. Fresh herbs, like basil and thyme, really take this dish to the next level. You can used dried herbs, but fresh is best.

Substitutions

• Pork Chops – you could use chicken thighs instead. I would recommend using boneless skinless thighs, though, because they cook much faster than bone-in thighs. If you use bone-in thighs, I would wait to add the asparagus until they are almost cooked through.
• Asparagus – if you don’t have asparagus, or if it is out of season, you could use another vegetable, like broccoli, cauliflower, cauliflower rice, or Brussels sprouts. You might need to adjust the cook time if you use a different vegetable though.
• Thyme – you could use rosemary or oregano instead.
• Chicken Broth – feel free to substitute with vegetable broth or beef broth.
• Cashew Milk – I like homemade cashew milk because it is a dairy alternative that is creamy like heavy cream, but if you don’t have that or you don’t have heavy cream, there are other options. You could use whole milk, coconut milk (it will taste like coconut though!), or half & half.

Sauteed Pork Chops with Mustard Sauce and Asparagus

Laura

This easy weeknight dish is one to remember, with delicious, sautéed pork chops in a mustard cream sauce with chopped fresh asparagus.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine American

Servings 4 People

Ingredients

  

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• 3 tbsp unsalted butter or ghee, divided
• 4 bone-in pork chops, medium thickness
• 1 medium yellow onion, sliced
• 3 cloves of garlic, minced
• 1 tbsp fresh thyme, chopped
• 3 tbsp Dijon mustard
• 3/4 cup chicken broth
• 1/4 cup cashew milk or heavy cream
• 1/2 small lemon, juiced
• 2 lbs. fresh asparagus, woody stems removed and cut into 1 inch pieces
• salt
• fresh cracked black pepper

Instructions

 

• Dry pork chops well and season on both sides with salt and pepper.
• Heat a 16-inch large cast iron skillet on medium heat until almost smoking.
• Add 2 tbsp of butter or ghee and then add the pork chops. Brown for about 5 minutes on each side. Remove the pork chops to a plate while you cook the vegetables.
• Add 1 tbsp butter or ghee then add the sliced onions. Turn the heat down a bit if they start browning too quickly. Sauté the onions for about 5 minutes, then add the garlic, salt, pepper, and fresh thyme. Sauté for a minute or 2.
• Add the Dijon mustard and stir to combine. Then add the chicken broth while continuing to stir. Then add the cashew milk or cream and the lemon juice. Stir to combine.
• Add the asparagus and season with salt and pepper. Stir to combine.
• Then add the pork chops back to the pan. Put a lid on and turn the head down to medium low. Cook for 10 minutes until the pork chops are cooked through.
• Garnish with chopped fresh basil if desired and serve hot.

Keyword Asparagus, Mustard Cream Sauce, Pork Chops

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