Pork Chops with Mustard Cream Sauce
Season the pork chops on all sides with SRF Perfect pork rub. In a small bowl, whisk together the cream and Dijon, until combined.
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.
Add the butter, shallots, thyme, and mushrooms and cook, stirring constantly for 2-3 minutes until lightly browned.
Add the chicken broth, and cream and Dijon mixture and bring to a simmer.
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.
Sauteed Spinach
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.
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!
