Côtes de Porc à la Moutarde
Perfectly seared pork chops served with a creamy and sophisticated grainy mustard sauce that balances the richness of the meat.
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30 min
Francesa
2 servings
The story behind
Côtes de Porc à la Moutarde is the perfect example of French home cooking: simple, direct, and absolutely delicious. I remember learning this recipe from a friend in France; she said the secret isn't just in the meat, but in 'deglazing' the pan with a good white wine to lift all the caramelized pork juices. The mustard provides that sharp and acidic kick that cuts through the fat and makes every bite balanced. It is a dish I prepare when I want to feel a bit of that bistro refinement in my own kitchen, without needing excessive complications.
Instructions
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1Season the pork chops and sear them in a pan with butter until cooked through and golden brown; remove and set aside.
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2In the same pan, sauté the chopped shallot until translucent.
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3Add the white wine to deglaze the pan, scraping up the browned bits from the bottom.
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4Incorporate the mustard and heavy cream; let the sauce reduce over low heat until thickened and glossy.
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5Serve the pork chops generously drizzled with the hot sauce.
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