Pork chops with creamy mustard sauce

Tip: tap a step to mark it as done.

1. Sear the pork chops

   10 min

   Pat the chops dry with a paper towel, score the fat along the edges, and season with salt and pepper. Heat the oil in a skillet and sear the chops for 3–4 minutes per side. Transfer to a plate.

2. Make the sauce

   5 min

   Finely chop the onion and cook it in the pan drippings until translucent. Add the chopped garlic and stir briefly. Pour in the water, stir in the mustard and cream, and bring to a gentle simmer.

3. Simmer the chops

   10 min

   Return the chops to the sauce, cover, and simmer over low heat for 8–10 minutes, until cooked through. If the sauce is thin, simmer uncovered briefly to thicken it.

4. Serve

   Sprinkle with parsley and serve with rice or boiled potatoes.

Tip: For a sharper sauce, replace some of the yellow mustard with a teaspoon of Dijon mustard. Avoid boiling the cream vigorously, as it may curdle.

This recipe was translated from the Slovak original: Bravčové kotlety v smotanovo-horčicovej omáčke