American Kurobuta
Pork Chop
$16.00
Pork Chops with Mustard Cream Sauce, Mushrooms and Sauteed Spinach
BY: Mandy Tanner
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30 Minutes
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4 SERVINGS
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stove
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beginner
Ingredients
Pork Chops with Mustard Cream Sauce
- 4 SRF Boneless Pork Chops Buy Now
- SRF Perfect Pork Rub, as needed Buy Now
- 1 tablespoon grapeseed oil, or vegetable oil
- 1 tablespoon butter
- 2 tablespoon shallot, or onion, finely chopped
- 1 teaspoon fresh thyme leaves, or ¼ teaspoon dried
- 6-8 medium cremini mushrooms, or button mushrooms, sliced
- 1 cup chicken broth, unsalted or low sodium
- ½ cup heavy cream
- 2 tablespoon Dijon mustard
Sauteed Spinach
- 1 tablespoon olive oil
- 10 ounces fresh baby spinach, or spinach leaves
- Jacobsen Salt Co. x SRF Garlic & Black Pepper Infused Salt, as needed
Directions
1
Season the pork chops on all sides with SRF Perfect pork rub. In a small bowl, whisk together the cream and Dijon, until combined.
5 minutes
2
In a large deep skillet or braiser with a lid over medium heat, add the oil. Add the pork chops and brown, turning once, for 2-3 minutes on each side. Remove the pork from the pan and set aside.
6 minutes
3
Add the butter, shallots, thyme, and mushrooms and cook, stirring constantly for 2-3 minutes until lightly browned.
6 minutes
4
Add the chicken broth, and cream and Dijon mixture and bring to a simmer.
5 minutes
5
Add the pork chops back to the pan, and cover with a lid. Reduce the heat to medium-low and cook for 15-20 minutes or until the internal temperature of the pork reaches 145°F.
20 minutes
1
In a large skillet over medium heat, add the oil, spinach and season with Jacobsen Salt Co. x SRF Garlic & Black Pepper Infused Salt. Cook until wilted and serve warm.
3 minutes
2
For serving, place sauteed spinach on serving dish and top with a pork chop. Spoon the mustard cream sauce and mushrooms over the pork, as desired. Enjoy!
1 minute
