I don’t have any sort of clever story to tell about these. Suffice to say that the sauce is savory and creamy and the chops end up so tender you can cut them with your fork. You should make them because they are easy and delicious and make amazing leftovers for lunch the next day.
You will need:
- 4 pork chops (boneless, or bone in, whatever your preference
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/4 tsp salt
- several generous grinds of fresh ground pepper
- 1/2 tbsp butter + 1/2 tbsp butter
- 1/2 tbsp canola oil
- 1/2 onion finely minced
- 3 cloves garlic minced or pressed
- zest and juice of one lemon
- 1 tsp dried thyme
- 2 tbsp grainy dijon mustard
- 2 tbsp smooth dijon mustard
- 1/2 cup dry white wine (I used chardonnay)
- 1 1/2 cups whole milk
Preheat oven 350F
Mix together paprika, cumin, salt and pepper. Apply to pork chops, ensuring you use it all. In a large, preferably cast iron, but otherwise in an oven safe pan, heat 1/2 tbsp of butter and 1/2 tsp of canola. When melted and bubbly, add pork chops to pan, allowing about 3 minutes for each side until browned- they will finish cooking in the oven.
Remove pork chops from pan and add the other 1/2 tbsp of butter. Add minced onion to pan and stirring for about 2 minutes until slightly softened. It should pick up quite a bit of colour. Add the 1/2 cup of wine to deglaze the pan, scraping up any browned bits. Then add the lemon zest and juice, minced garlic, thyme, mustards and milk. Whisk sauce together and return pork chops to pan. Cover pan tightly with foil and place in preheated oven.
Cook in oven for 1 to 1.5 hours, depending on the thickness of your pork chops. If you are braising for more than 1 hour, at the 1 hour mark remove from oven and flip them over if they are not covered by the braising liquid. If you plan on leaving them in for longer, you may want to add some additional water/wine/or stock as liquid.
The sauce is delicious over rice and goes well with just about any vegetable you enjoy.