Sauteed Pork Chops with Mustard Sauce and Asparagus
This easy weeknight dish is one to remember, with delicious, sautéed pork chops in a mustard cream sauce with chopped fresh asparagus.
Servings: 4 People
Ingredients
- 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.