Pork Chops in Grainy Mustard and Mushroom Sauce
In my kitchen, October is meant for relishing in the fleeting season of mushrooms, and today’s recipe sure makes the best of it. The blend of mushrooms, crème fraiche and grainy mustard makes for an utterly creamy and flavorful sauce that’s the perfect topping to plump pork chops. Mushrooms, Crème Fraiche & Grainy Dijon: A Winning Trio Inspired by the duo of mushrooms and crème fraiche that is very popular in French Cooking (ie. Velouté de champignons), I wanted to create a sauce that’s just a little more unique, and…
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 4 Bone-in pork chops (300-350g each)
- 1 tsp salt
- ½ tsp fresh ground black pepper
- 3 tbsp (42g) unsalted butter, divided
- 1 tbsp (15ml) Extra virgin olive oil
- 2 shallots, peeled and diced
- 2 garlic cloves, peeled and diced
- 400g cremini mushrooms, sliced
- 4 sprigs fresh thyme, stemmed
- 2 tbsp (16g) all purpose flour
- 1 ½ cup (375ml) vegetable stock
- 1/3 cup crème fraiche (100g) (35-40%MF)
- 3 tbsp grainy mustard
Instructions
- 1
Make sure you read the cooking notes before you start.
- 2
2 hours before starting cooking, salt rub the pork chops on both sides. Sprinkle with black pepper and leave on the counter.
- 3
In large frying pan, melt 1 tablespoon (14g) of butter and 1 tablespoon (15ml) of EVOO over medium-heat. When the butter is melted and foamy, add the pork chops and cook 7-8 minutes on each side. Set aside on a plate and cover with foil. Do not wash/rinse the frying pan.
- 4
In the same pan, over medium-heat, add 2 tablespoons of butter (28g). When foamy, add the diced shallots and garlic cloves, and cook for 5 minutes until lightly caramelized. Add the mushroom slices and thyme. Cook for 10 minutes, stirring occasionally, until the mushrooms are cooked through.
- 5
Add 2 tablespoons of flour and stir until the mushrooms are evenly coated in flour and the flour is moist. Add the vegetable stock, ½ cup at a time, stirring well between each addition to avoid lumps. Stir in the crème fraiche and grainy mustard. The sauce should be homogeneous and creamy. Taste and adjust seasoning (salt, pepper), if needed.
- 6
Place the pork chops back into the pan with the sauce and cook for 5 minutes.
- 7
Serve immediately over white rice or French beans.