Search

One-pan creamy mustard pork chops

Based on 13 ratings

“This foolishly easy recipe is packed with protein and is the perfect reward for a productive day or as a flavorful post gym-miracle.”

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
pork chops
shallots
1 clove garlic
1 tbsp tarragon
2 tbsp butter
200 ml white wine
100 ml chicken stock
200 g green beans
2½ tbsp crème fraîche
1 tbsp Dijon mustard
2 tsp lemon juice
olive oil (for frying)
salt
pepper
Metric
Imperial

Utensils

  • knife
  • cutting board
  • nonstick pan
  • tongs
  • cooking spoon

Nutrition per serving

Cal
560
Protein
45 g
Fat
32 g
Carb
0 g
  • Step 1/5

    Mince shallots and garlic. Finely chop tarragon. Season pork chops on both sides with salt.
    • shallots
    • 1 clove garlic
    • 1 tbsp tarragon
    • pork chops
    • salt
    • knife
    • cutting board

    Mince shallots and garlic. Finely chop tarragon. Season pork chops on both sides with salt.

  • Step 2/5

    Heat some olive oil in a non-stick pan over high heat. Sear pork chops on each side until golden brown. Remove pork chops from the pan and set aside. Then lower heat to medium and add butter. Sauté shallots and garlic until translucent, approx. 4 min. Add some water or broth if necessary.
    • 2 tbsp butter
    • olive oil (for frying)
    • nonstick pan
    • tongs
    • cooking spoon

    Heat some olive oil in a non-stick pan over high heat. Sear pork chops on each side until golden brown. Remove pork chops from the pan and set aside. Then lower heat to medium and add butter. Sauté shallots and garlic until translucent, approx. 4 min. Add some water or broth if necessary.

  • Step 3/5

    Return to high heat, then add wine and scrape any bits from the bottom of the pan. Cook wine until reduced by half, approx. 3 min. Add chicken stock and green beans and cook for approx. 3 - 5 min.
    • 200 ml white wine
    • 100 ml chicken stock
    • 200 g green beans

    Return to high heat, then add wine and scrape any bits from the bottom of the pan. Cook wine until reduced by half, approx. 3 min. Add chicken stock and green beans and cook for approx. 3 - 5 min.

  • Step 4/5

    Lower heat and add crème fraîche, Dijon mustard, lemon juice, and tarragon. Season with salt and pepper, then stir to combine.
    • 2½ tbsp crème fraîche
    • 1 tbsp Dijon mustard
    • 2 tsp lemon juice
    • pepper

    Lower heat and add crème fraîche, Dijon mustard, lemon juice, and tarragon. Season with salt and pepper, then stir to combine.

  • Step 5/5

    Return pork chops to pan and cook for approx. 3 min. Serve with a salad or crusty bread. Enjoy!

    Return pork chops to pan and cook for approx. 3 min. Serve with a salad or crusty bread. Enjoy!