Entree: United States – Southern United States – Pan-Fried Deviled Pork Chops with Creamy Mustard Sauce

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 4 boneless pork chops, approx. 6 oz (170 g) each
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) black pepper
- 1 tsp (2 g) paprika
- 2 tbsp (16 g) all-purpose flour (for dredging)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) unsalted butter
- 1 small shallot, minced
- 2 cloves garlic, minced
- 1/2 cup (120 ml) chicken stock
- 1/2 cup (120 ml) heavy cream
- 2 tbsp (30 ml) Dijon mustard
- 1 tbsp (15 ml) whole-grain mustard
- 1 tsp (5 ml) Worcestershire sauce
- 1 tbsp (15 ml) lemon juice
- Fresh parsley for garnish

Instructions

1. Season pork chops with salt, pepper, and paprika. Lightly dredge in flour, shaking off excess.
2. Heat oil and 1 tbsp butter in a large skillet over medium-high heat. Add pork chops and cook 3-4 minutes per side until golden and cooked through to 145°F (63°C). Transfer chops to a warm plate and tent with foil.
3. Reduce heat to medium, add remaining 1 tbsp butter, sauté shallot until softened, then add garlic and cook 30 seconds.
4. Deglaze pan with chicken stock, scraping browned bits, then stir in cream, Dijon, whole-grain mustard, Worcestershire, and lemon juice. Simmer until slightly thickened, 2-3 minutes.
5. Return pork chops to skillet to warm in sauce briefly, spoon sauce over chops, garnish with parsley, and serve.