Pork loin chops with whole-grain mustard sauce

Ingredients

• 4 pieces bone-in pork loin chops, about 200 g (7 oz) each
• 2 pieces fresh traditional shallots
• 10 cl AOC dry white wine (such as Muscadet or Sauvignon Blanc)
• 20 cl full-fat Normandy heavy cream, 30% milk fat (or creme fraiche)
• 2 tbsp whole-grain mustard
• 1 tsp smooth Dijon mustard
• 25 g unsalted churned butter, 82% milk fat
• 1 tbsp high-oleic sunflower oil
• 4 sprigs fresh flat-leaf parsley
• to taste fine sea salt
• to taste freshly ground whole black peppercorns

Method

1. Take the pork chops out of the refrigerator 20 minutes beforehand to bring them to room temperature, then pat their surfaces thoroughly dry with paper towels.
2. Season both sides of the pork chops evenly with fine sea salt and freshly ground black pepper.
3. Heat the high-oleic sunflower oil and unsalted butter in a large heavy-bottomed skillet over medium-high heat for 2 minutes, until the butter foams and sizzles at around 160 °C (320 °F) without browning, then add the pork chops.
4. Let the meat brown undisturbed for 4 minutes until a crisp, hazelnut-colored crust forms, then flip. Continue cooking the other side for 4 to 5 minutes over medium heat, spooning the hot butter continuously over the chops, until an instant-read thermometer registers 68 °C (155 °F) at the center or the juices run clear when pressed.
5. Transfer the chops to a warm plate, tent loosely with aluminum foil, and let rest for 5 minutes to relax the muscle fibers while you make the sauce.
6. Pour off excess fat from the pan, keeping the caramelized browned bits stuck to the bottom. Lower the heat to low, add the finely minced shallots, and sweat for 3 minutes until translucent and tender without letting them brown.
7. Pour in the dry white wine to deglaze, scraping the bottom of the pan vigorously with a wooden spatula to lift all the browned bits. Reduce over high heat at a rolling boil for 2 to 3 minutes, until the liquid reduces by three-quarters and leaves a syrupy glaze.
8. Stir in the heavy cream and smooth Dijon mustard. Whisk to combine and let simmer gently over low heat for 3 minutes, until the sauce coats the back of a spoon.
9. Lower the heat to low (around 80 °C / 175 °F), then fold in the whole-grain mustard along with any accumulated resting juices from the pork chops. Stir gently for 1 minute without letting it boil to preserve the aroma and crisp texture of the mustard seeds.
10. Taste and adjust seasoning with fine salt and black pepper, then return the chops to the skillet for 1 to 2 minutes over very low heat to warm through and coat thoroughly with the hot sauce.
11. Immediately plate each pork chop on a preheated dish, spoon a generous amount of the creamy sauce over top, and finish with finely chopped fresh flat-leaf parsley.

Nutrition

Per serving

Energy

313.9 kcal

Protein

6.49 g

Carbohydrate

4.12 g

Fat

27.9 g

Fibre

0.66 g

Calcium

54.4 mg

Iron

0.35 mg

Magnesium

13.45 mg