Succulent pork chops paired with tender potatoes in a rich and creamy sauce make for a comforting and hearty meal. Perfect for a family dinner, this dish is sure to satisfy and impress.
Pork Chops with Creamy Potato Sauce
Course: PorkDifficulty: MediumServings
4
servingsPrep time
15
minutesCooking time
35
minutesCalories
450
kcalIngredients
4 pork chops, bone-in or boneless
4 medium potatoes, peeled and cut into chunks
1 medium onion, finely chopped
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon olive oil
2 tablespoons butter
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions
- Prepare the pork chops:
- Season the pork chops with salt and pepper on both sides.
- In a large skillet, heat olive oil over medium-high heat. Add the pork chops and sear for 4-5 minutes on each side, or until they are golden brown. Remove the pork chops from the skillet and set aside.
- Cook the potatoes:
- In the same skillet, add the butter and melt over medium heat. Add the chopped onion and garlic, sautéing until they are softened and fragrant, about 2-3 minutes.
- Add the potato chunks to the skillet and cook for another 5 minutes, stirring occasionally, until they begin to soften.
- Make the sauce:
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream and Dijon mustard. Season with dried thyme, salt, and pepper.
- Bring the mixture to a simmer and return the pork chops to the skillet, nestling them among the potatoes. Cover the skillet with a lid and reduce the heat to low. Let it simmer for 20-25 minutes, or until the potatoes are tender and the pork chops are cooked through.
- Serve:
- Once cooked, remove the skillet from heat. Garnish with freshly chopped parsley before serving.
Notes
- For an extra layer of flavor, you can deglaze the skillet with a splash of white wine before adding the chicken broth.
