Mustard Braised Pork Chops (Digital Photography Final Project 2 of 3)

These pork chops may not be the most photogenic, but they taste amazing and are easy to throw together. If you can't find spring onions, leeks would make a great substitute. The chops are great on their own, but I'd imagine they would also go well over some mashed potatoes or egg noodles. Happy munching!

Mustard Braised Pork Chops

Serves 2

Ingredients:

1 ¼ lbs end pork chops, 2 large slices

¼ tsp. salt

1 tbsp. grape seed oil

1 tbsp. olive oil

1 tbsp. unsalted butter

3 cups sliced spring onion bulbs (white part)

½ tsp. dried thyme

¼ cup Dijon mustard

½ cup chicken broth

Hot sauce to taste, optional

2 cups sliced spring onion tops (green part)

¼ cup heavy cream

Preparation:

Pat pork chops dry. Season both sides with salt. In a cast iron pan, heat grape seed oil over medium heat. Sear pork chops on both sides, about 5 minutes per side. In a heavy saucepan, heat olive oil and butter over medium heat. Once butter begins to foam, add the spring onion bulbs. Cook about 5 minutes, or until translucent. Stir in thyme, mustard, and chicken broth. Bring to a simmer. Add pork chops, cover the pan, and braise on medium-low for about half an hour, or until fork-tender, flipping the meat halfway through the cooking time. Transfer the pork chops to a plate. Add the spring onion tops and heavy cream to the braising liquid. Cook on medium, stirring constantly until spring onion tops are wilted. Pour the onion mixture over the pork and serve immediately.