Dijon Garlic Cream Sauce

This is one of my favorite sauces to go with pork! The dijon and cream combination is a great way to cut through a rich pork chop or tenderloin.

This sauce is also great because it comes together quickly in a pan. It takes about 10 to 15 minutes to cook, so is great for a weeknight dinner!

I personally used coconut milk instead of heavy cream in this recipe, in case you want to make it dairy free!

Try this sauce the next time you cook pork and let me know what you think!

Ingredients:

• 1 tbsp butter or ghee
• 1 shallot, minced
• 3 garlic cloves, minced
• Salt nad pepper
• 1 cup white wine, like sauvignon blanc
• ½ cup chicken stock
• ½ cup coconut cream or heavy cream
• 2 tsp dijon
• 1 tbsp parsley

Preparation:

STEP 1.

In a stainless steel pan, or a pan that you cooked your meat in over medium heat, add the butter and melt. Add shallots and saute until translucent, salting as you go. The last two minutes, add the minced garlic and saute until translucent. Deglaze with the white wine and reduce by half.

STEP 2.

Add the chicken stock and cream and reduce until nappe, thick enough to coat the back of a spoon.

STEP 3.

Whisk in mustard until it is creamy. Serve over the meat and top with parsley.