Pork chops are definitely one of those ingredients that can be hit or miss. A well cooked pork chop in a nice sauce can be delicious, while a poorly cooked one pretty much always sucks. The key is to keep the pork chop moist. How you do that can take several forms, but this one is pretty easy and I highly recommend it.
The concept for this recipe was inspired by a segment I saw on “The Kitchen” on the Food Network. The recipe basically called for searing the pork, making a sauce, and then finishing with a braise. It looked like a decent technique, if not a little bland. The demonstrated recipe had very little by way of flavor beyond some sauted onions and broth. While a good start, it definitely needed some punching up.
So I went with some variations that I think make for a really great pairing with pork. I replaced onion with shallot (I know revolutionary!) and then added mustard, thyme, and bourbon. I really like this combination for a fun French-American flavor combo that tastes and smells awesome!
Side Dish: Green Bean Almandine
With this I whipped up a quick Green Bean Almandine. Its a great pairing for almost any meat but the crisped shallots tied in nicely with the pork chops. The almonds also provide a nice textural element that Rob really enjoys. One thing I find key is to get the skinny green beans. They are usually marketed as “French” or “Hericot Vert”, but they cook quickly. I find they don’t even need blanching first if you have about 10 minutes.
This is easily one of the simplest side dishes. You basically fry up some shallots in butter remove then cook the green beans. All told, it probably takes 15 minutes and really only needs an occasional stir (leaving them alone for short periods allows them to brown a bit). Toss in a few almond slices at the end and voila!
Pork Chops with Shallot-Mustard Sauce
- 2-4 Bone-in Pork Chops ~1 inch think
- 3 Tbs Butter
- 1 Shallot sliced into strips
- 3 oz Bourbon
- 1 Tbs Dijon Mustard
- 1 Tbs Grainy Dijon Mustad
- 3 Garlic Cloves smashed
- 2 Sprigs Thyme
- 1/4 Cup Chicken Broth
- Salt & Pepper to taste
- Preheat the oven to 350F.
- In a cast iron skillet, melt 2 Tbs of the butter over medium-high heat.
- Salt/pepper the meat.
- Sear each side for about 3 minutes or until a golden brown crust is formed.
- Remove and set aside.
- Add the last of the butter, reduce heat to medium-low
- Add the shallot, saute for 4-5 minutes.
- Add the garlic, saute for another minute.
- Add the bourbon, mustard, and thyme, allow the bourbon to reduce for about 2 minutes.
- Add the broth, stirring to combine. Increase heat and allow to come up to a simmer
- Add the meat back in and roast in the oven uncovered for 5-10 minutes depending on thickness and desired doneness (We had slightly thinner ones and 5 minutes was perfect).
- Allow to rest for 5 minutes.