Pork Chops with Mustard-Thyme Sauce - KOTA Territory News

Pork Chops with Mustard-Thyme Sauce


4 bone-in pork chops
2 tsp vegetable oil, divided
1/2 tsp sugar
1 medium garlic clove, minced
1/4 c chicken broth
1 TB Dijon mustard
3 TB unsalted butter
1/2 tsp thyme
salt and pepper

Turn stove on to medium heat.

Rub both sides of chops with vegetable oil, and sprinkle each side with salt and pepper. Sprinkle one side evenly with sugar.

Place chops sugared-side down in skillet, and cook over medium heat until lightly browned, about 4 to 6 minutes. Flip chops, reduce heat to low and cook other side 3 to 6 minutes or until done. Remove chops to a plate and tent with foil to keep hot.

In juices remaining in skillet, add 1 tsp vegetable oil and garlic. Turn heat to medium and cook until garlic is translucent, scraping brown bits off the bottom of the skillet at the same time. Add chicken broth and increate heat to high, and cook until reduced to about 2 tablespoons. Remove pan from heat and add mustard and butter and stir until combined. Then add thyme.

Pour sauce over chops and serve immediately.

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