I’m always looking for new ways to prepare pork chops because my daughter really loves them. This time I decided to marinate them with some dijon mustard, chicken stock and herbs. The result was a juicy flavorful chop that my daughter devoured in no time.
4-5 pork chops
1/4 dijon mustard
3 stems of sage leaves
1 tsp dried thyme
1 1/2 c of chicken stock divided
3 cloves of garlic roughly chopped
salt and pepper
2T olive oil
Combine mustard, 3/4 c stock stock, thyme, garlic, salt and pepper and 2 stems of sage leaves chopped in a ziploc bag. Mix it in the bag and add your chops. Marinate the chops for at least an hour or overnight. Preheat oven to 350F. Heat olive oil in a large non-stick skillet or dutch oven and brown the chops on both sides. Remove the chops from the pan and place them in the oven. In the same pan you browned the chops add remaining stock scraping up brown bits and simmer to reduce. When your sauce has reached the desired consistency season with additional salt and pepper as needed and add butter at the end. I cooked my chops in the oven for about 10 minutes or so until they were done, but my chops were pretty thin.
I fried the remaining sage leaves in some hot oil for few seconds and crumbled on top of the chops. I served mine with latkes and sauteed apples with dried cranberries and chopped pecans.