PORK CHOPS WITH DIJON HERB SAUCE

Looking for a new delicious recipe??  I knew you were!  These pork chops with dijon herb sauce is a great recipe to make all throughout the summer.  Keep reading and I’ll give you all my tips to make sure you don’t dry out your pork, whether it’s on a skillet or on a grill!

Pork chops have always been that scary meat that no one wants to cook.  I’m sure you have been told that if it has the littlest amount of pink then you were gonna get salmonella. That just isn’t the case really anymore.  Having higher standards and practices in the way we raise our pork has really changed the way we look at food.  But people were always afraid that if it was pink then they couldn’t eat it, so everyone would cook the crap out of pork, leaving it nasty and dry.  I don’t know about you, but nasty, dry meat is a major turn off for me!!

Don’t worry, I’m here to tell you that a little bit of pink is A-ok.  If you read or look at most thermometers you will see that they say to cook pork to 160 degrees!! 160!!  No wonder it dries out.  Over on my INSTAGRAM I always talk about the importance of letting your meat rest and that it continues to cook after you remove it from it’s heat source. Meat can raise almost 10 degrees more (especially if it’s under aluminum foil) so if you wait to take your pork off at 160, then the end result can be 170 degrees.  Yuck, Yuck, Yuck!

I’ve noticed that pork’s happy number is around 145 degrees F.  Once it has rested it will be about 150-155 degrees, which in my opinion is perfect.  With that said, skillet pork or grilled pork cook somewhat fast.  Here are a few tips to cooking pork chops:

Tip #1:  Marinate your meat. (Especially if cooking on a grill) At least an hour, overnight is best.  This will help the pork to not dry out.

Tip #2:  Look for pork chops that are close to an inch thick.  Thin chops are meant for breading and frying quickly.

Tip #3:  If grilling, place over direct heat for 2-3 min per side, then move to indirect heat and cook another 6-8 minutes per side or until thermometer reaches 145 degrees.  

Now that I have the most important tips covered, let’s move on to what you’ve been waiting for; the recipe!

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PORK CHOPS WITH DIJON HERB SAUCE

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Yield: 4

Ingredients

• 3-4 boneless pork chops, 1 inch thick
• pinch of salt
• 2 tbl oil or ghee
• 2 heads of broccoli, florets removed
Dijon Herb Sauce
• 1 cup chicken stock
• 1/4 cup dijon mustard
• 1 tsp apple cider vinegar
• 1 tbl dried sage
• 2 bay leaves, crushed
• 1 tsp black pepper
• 1 tsp sea salt

Instructions

1. In a large skillet, heat oil or ghee.
2. Place pork chops down, sprinkle with some salt and pepper and let sear for 3 minutes, then flip and let sear another 3.
3. Remove pork chops and de-glaze the pan with the chicken stock.
4. Add in the dijon mustard, sage, crushed bay leaves, apple cider vinegar, salt and pepper. Whisk to combine.
5. Let reduce for 5 minutes then place broccoli into skillet. Cover and let broccoli cook for 5-7 minutes.
6. Place pork back into skillet and spoon sauce over the top. Let cook another 3-5 minutes per side or until meat thermometer reaches 145 degrees F. (You may need to add a little more stock to the pan)
7. Plate and pour the sauce over the pork chops and broccoli.
8. Enjoy!

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If you do not eat pork, you may substitute with chicken or fish.  If you are grilling, place pork in a bag and add all the Dijon Herb Sauce ingredients EXCEPT for the chicken stock.

Whole30: yes

Paleo: yes