Pork Chops with Sweet Onion Mustard Sauce is a simple and flavorful weeknight meal, perfect during these chilly autumn nights. I have a strong affinity for roasted vegetables and this is the perfect side for this dish. Very simple roasted Yukon Gold Potatoes, Butternut Squash and Carrots turns this meal into a hearty and beautiful dish.
I love this recipe for entertaining, it’s delicious and impressive on a plate. Double this recipe if you’re making for a crowd. In my case it was just a lovely Sunday Supper to share with my honey. Date night should never be limited to going out to a restaurant when you can create something this yummy and beautiful.
Searing the pork chops properly is key, a heavy bottomed cast iron pan is perfect for searing. Lodge is my favorite brand and they are so easy to take care of. If you don’t have a cast iron, take this opportunity to get one because you’ll use it for everything. And if you’re resourceful like me, I find ways to turn a meal like this into a one pan wonder. Sear the pork chops, remove to a plate and add in your veggies you want to roast. Roast away until you can remove the veggies and make the sauce. That easy.
This meal is as easy on the eyes as it is cleanup and preparation. And we all love easy, tasty, gorgeous, swoon worthy meals. Okay I may get carried away but just look at those colors. You can interchange for baby red potatoes, acorn squash, and parsnips. All are good alternatives to switch the lineup. This mustard sauce is so good that you can put it on top of anything. Roasted chicken, fish, steak, the options are endless.
Pork Chops with Sweet Onion Mustard Sauce
- 4 whole Pork Chops
- Kosher Salt and Ground Black Pepper, for seasoning
- 4 tablespoons Olive Oil, divided
- 1 whole Sweet Onion, small dice
- 2 cloves Garlic, minced
- 1/2 cup Dry White Wine
- 2 tablespoons Champagne Vinegar
- 1 cup Vegetable Stock
- 2 tablespoons Stone Ground Mustard or Dijon Mustard
- 2 tablespoons Cold Butter
- 2 tablespoons Parsley, chopped for garnish
- Step 1 Preheat your oven to 375 degrees F. Pat dry and season the pork chops with salt and pepper. Heat 2 tablespoons of olive oil in a large cast iron skillet over medium high heat. Add the pork to the pan and cook 2 minutes per side until a golden brown. Remove and place the pork chops on a baking sheet pan and place in the oven. Roast in the oven for 15 minutes. Remove and let rest for 10 minutes before serving.
- Step 2 Meanwhile, in the same pan you cooked the pork chops in add the additional 2 tablespoons of olive oil over medium high heat. Add the onion and cook until tender and translucent, 5 minutes. Add the garlic and cook until fragrant, 30 seconds. Deglaze with white wine and vinegar.
- Step 3 Reduce the wine and vinegar by half. Add the stock and bring to a boil. Reduce to a simmer for 10 minutes until sauce looks slightly thickened. Turn heat down to low and whisk in the mustard. Whisk in butter until melted and the sauce looks shiny and thick. Serve sauce over the top of the pork chops. Garnish with parsley and enjoy!
Savor and Enjoy!