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Creamy Rosemary Dijon Pork Chops – vegetarian recipe
Stav Kogan

Creamy Rosemary Dijon Pork Chops

Say goodbye to dry, boring pork chops! This recipe transforms humble boneless rib chops into a culinary masterpiece with a luxuriously creamy pan sauce. Perfectly seared pork is simmered until fork-tender and bathed in a rich blend of rosemary, Dijon, and cream.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 serving
Calories: 727
Ingredients Method Nutrition

Ingredients
  

  • 4 large boneless rib pork chops, approx. 7 oz / 198g each
  • Salt, to taste
  • 1 fl oz (30 mL) olive oil
  • 1.06 oz (30 g) yellow onion, finely chopped
  • 0.14 oz (4 g) fresh rosemary, chopped
  • 0.53 oz (15 g) Dijon mustard
  • 2.67 fl oz (80 mL) chicken broth
  • 0.5 oz (14.2 g) unsalted butter
  • 5.33 fl oz (160 mL) heavy cream
  • 1.06 oz (30 g) sour cream
  • 0.28 oz (8 g) fresh parsley, chopped for garnish
  • For the juiciest results, choose thick-cut pork chops, at least 1-inch thick. They are more forgiving and less likely to dry out during the simmering stage.
  • Ensure your skillet is properly heated before adding the pork chops. A shimmering oil is the key to achieving a perfect, deep-brown sear without overcooking the interior.
  • To prevent the cream sauce from curdling, take the skillet off the heat temporarily before whisking in the heavy cream and sour cream. The residual heat is enough to melt the butter and create a smooth sauce.

Method
 

  1. Directions
  2. Pat the pork chops completely dry with paper towels and season generously on all sides with salt.
  3. Heat olive oil in a large skillet over medium-high heat.
  4. When the oil shimmers, carefully place the pork chops in the skillet and sear for 3-4 minutes per side, until a deep golden-brown crust develops.
  5. Transfer the seared chops to a plate.
  6. Lower the heat to medium.
  7. Add the finely chopped onion and rosemary to the same skillet, using the rendered pork fat and oil.
  8. Sauté for 2-3 minutes, stirring often, until the onion has softened and the aroma is irresistible.
  9. Stir in the Dijon mustard, followed by the chicken broth. Use a wooden spoon or spatula to scrape up all the delicious browned bits (the fond!) from the bottom of the pan.
  10. Return the pork chops, along with any accumulated juices from the plate, back into the skillet.
  11. Bring the sauce to a gentle boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the chops are tender and cooked through.
  12. Once cooked, move the pork chops to a clean plate to rest.
  13. Add the butter, heavy cream, and sour cream to the skillet.
  14. Whisk constantly over low heat until the sauce is smooth, creamy, and slightly thickened. Be careful not to let the sauce boil, as it can curdle.
  15. Nestle the pork chops back into the creamy sauce. Spoon some of the sauce over the top of each chop and let them warm through for another 2-3 minutes.
  16. Garnish with fresh parsley and serve immediately.
  17. Don't skip scraping the 'fond'—the browned bits stuck to the bottom of the pan after searing. This is where a massive amount of flavor is concentrated, and it's essential for a rich, deep pan sauce.

Nutrition

Calories: 727kcalCarbohydrates: 9.3gProtein: 39.6gFat: 61.4g

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