Growing up in the South, you become a big meat eater from a young age. I have always loved steak, pork chops, BBQ, you name it. So I take a lot of pride in cooking meat well. And one meat that I think is disrespected a lot is pork. Pork can be pretty unforgiving. So when people overcook, undercook, or just plain butcher it, it is going to be a brutal eat. More than chicken and beef, in my opinion. But when you cook pork correctly, it is some of the best meat you will have. It is moist, flavorful, and absolutely delicious.
One of my favorite ways to cook pork to highlight how great it can be is through this pork chop and cornichon Dijon cream sauce recipe. I like to cook the pork chop kinda like how I cook steak: sear to get a nice crust and finish by butter basting. The sauce is then cooked in the same pan as the pork to pick up all that delicious fond, which makes for a flavorful sauce. This sauce is definitely French inspired, so you know it is going to be good!
Key Ingredients & Substitutions:
- Pork Chops, bone in – The star of the dish. Bone in keeps the meat juicy and adds flavor while cooking. You can do boneless, just note they will cook quicker.
- Avocado Oil – For searing the chops at high heat. Any neutral high heat oil works well.
- Butter – For basting the chops and building the sauce. Vegan butter works as a dairy free swap.
- White Wine – Deglazes the pan and adds brightness to the sauce. I like to use sauvignon blanc. Chicken stock can substitute if you prefer no alcohol.
- Chicken Stock – Forms the base of the sauce. Vegetable stock works as a lighter substitute.
- Heavy Cream – Adds richness and body to the sauce. Full fat coconut cream works as a dairy free swap.
- Cornichons, diced – Adds a tangy, briny punch to the sauce. Omit if you aren’t a pickle fan.
- Dijon Mustard – This is the best mustard for cream sauces! It tastes fancy in the best of ways. Use brown mustard if substituting.
@kellyscleankitchen How to perfectly cook a skirt steak #skirtsteak #steak #cooking ♬ Waltz of the Flowers - The Manhattan Pops
Pork Chops with Cornichon Dijon Cream Sauce
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Serves: 2
Ingredients:
- 2 bone in pork chops
- Salt and pepper to taste
- 2 Tbsp avocado oil
- 2 Tbsp butter
- 1 sprig rosemary
- 2 sprigs sage
- 3 garlic cloves, smashed
Cornichon Dijon Cream Sauce
- 1 Tbsp butter
- 1 shallot, minced
- 1/3 cup cornichon pickles, minced
- Salt and pepper to taste
- 1/2 cup white wine
- 1 cup chicken stock
- 1 cup heavy cream
- 1 Tbsp dijon mustard
Preparation:
STEP 1.
Preheat the oven to 375°F.
STEP 2.
Salt and pepper your pork chops and pat dry with a paper towel. You can do this up to 12 hours in advance and leave in the fridge. Do this at least thirty minutes before cooking.
STEP 3.
In a stainless steal pan over medium heat, add avocado oil and wait until the oil is hot to add your pork chops. Sear for 4 minutes or until a nice crust is form. Turn the pork onto the fat cap and render out the fat, around 4 minutes. Flip the pork onto the final side and decrease the heat to low.
STEP 4.
Add butter, rosemary, sage and garlic to the pan and butter baste for 3-4 minutes to infuse with flavor.
STEP 5.
Transfer the pork to a sheet tray and transfer to the oven for 3-5 minutes, or until the internal meat thermometer reads 135°F for each pork chop. Remove and set aside to rest.
STEP 6.
Make the sauce. In the same pan that you cooked your pork, place it stovetop over medium heat. Add the butter and once bubbling stir in the shallots and cornichons. Saute for 2-3 minutes, salting as you go, just until they are cooked through. Once cooked, stir in the white wine and bring it up to a simmer. Simmer for 2 minutes to cook off the alcohol.
STEP 7.
Stir in the chicken stock and heavy cream. Season with salt and pepper to taste and then bring up to a low bubble. We are going to reduce the liquid until you get a very thick consistency. Stir frequently and make sure this is over low heat so the sauce doesn’t break. Reduce for roughly 10-15 minutes.
STEP 8.
Once the sauce is thickened, thick enough to coat the back of a spoon without moving, turn the heat off. Whisk in the dijon mustard and taste to adjust the seasoning as needed.
STEP 9.
Serve with the pork and enjoy!
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