Pan Seared Pork Chops with Creamy Garlic Mustard Sauce

Tender pan seared pork chops served in a creamy garlic mustard sauce with
spinach

Servings: 4 servings

Author:

Prep Time
15 minutes

Cook Time
2 hours, 30 minutes

Total Time
2 hours, 45 minutes

Main Course Lunch

main dish pork Lunch

Instructions

1 If you are not using sous vide to cook the chops, brine overnight in a
salt/sugar/water solution. Heat your sous vide machine to 145 and seal the chops
in vacuum bags with some salt, pepper and dried rosemary. Cook for 2.5-3 hours.
If pan cooking the chops, dry them off from the brine.
2 Heat a few tbsp of oil in a heavy cast iron pan and get it smoking hot if you
cooked sous vide. Place the chops in and allow to brown deeply for 1 minute.
Flip and brown the other side as well. Since they are already cooked you don't
need to worry about the temp.
3 If pan cooking, heat oil over high heat until smoking. Brown the chops as above
and then transfer to a 375 degree oven to finish cooking until the center
reaches 145-150.
4 In the pan you seared the chops in, add the garlic and onion over medium heat
and cook, stirring occasionally for a few minutes. Add the spices, stock, cream,
a little salt and pepper, mustard and stir well. Cook down until the sauce is
reduced to a almost thickened sauce. Add the spinach and allow to wilt. Taste
and adjust the seasoning, then add the chops to the pan to rewarm.
5 Serve with rice, potatoes, or a side salad. Spoon the sauce and spinach over the
top of the chops.