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Pork Chops with Mustard Cream Sauce

Prep Time 20 mins
Cook Time 30 mins
Servings 2 pork chops


  • 2 thick-cut bone-in pork chops
  • 1 tablespoon butter
  • 1 garlic clove minced
  • 1 shallot minced
  • 2 sprigs thyme
  • 1 bay leaf
  • 3 tablespoons brandy
  • 2 tablespoons dijon mustard
  • 2/3 cup half and half
  • 1 1/2 teaspoon lemon juice
  • Salt pepper, and sugar to taste
  • Chopped parsley to garnish


  • Let pork chops sit out while you get the garlic and shallots minced for the sauce. Place an oven-safe meat thermometer in the center of one of your chops.
  • Salt and pepper the pork generously.
  • Preheat oven to 375 degrees.
  • Bring an oiled cast iron skillet to high heat. Sear the pork chops for about 2 minutes per side and then place into the oven. Set your thermometer to alarm at 135 degrees.
  • Meanwhile make your sauce -
  • In a small saucepan melt butter over medium heat. Add garlic and shallot and saute until translucent.
  • Next add brandy (turn off the heat briefly), mustard, cream, thyme, and bay leaf.
  • Simmer to cook off the alcohol and until the sauce reduces slightly.
  • Finally, stir in the lemon juice.
  • Taste and season with salt, pepper, and just a little sugar as needed.
  • Remove the pork from the oven when it reaches 135 degrees. Immediately remove from the cast iron skillet and allow to rest for 10 minutes on a cutting board.
  • Serve with sauce spooned over the pork chop and garnished with parsley.