A quick, delicious weeknight recipe for pork chops. I use bone-in since they have more flavor and don’t dry out as easily as boneless. But the recipe works either way. The creamy sauce helps avoid the inevitable dryness which comes with lean meat. I usually cook my chops to medium, slightly pink inside, and that also helps prevent the dryness of boneless chops.
4 boneless pork chops
Salt and pepper
1 Tablespoon olive or avocado oil
1/4 cup chicken broth
1/4 cup Greek yogurt, full fat
2 teaspoons Dijon mustard
2 teaspoons stone ground mustard
1/2 teaspoon cornstarch
1/2 teaspoon dried tarragon or Italian seasoning of choice
1 Tablespoon chopped parsley (optional)
1. Season both sides of pork chops with salt and pepper.
2. Pour oil into a medium-sized skillet and heat pan over medium-high heat. Place the chops in the pan and cook on one side for five minutes, then turn chops over. Turn heat to low, cover and cook about five more minutes or until they are done (thermometer registers 140 degrees).
3. While chops cook, combine remaining ingredients (broth through tarragon) in a small saucepan. Whisk to combine. Heat over low heat until thickened and creamy.
4. Serve sauce over pork chops. Sprinkle with parsley, if desired.