It is a classic combination that pairs up pork with both some sharp acidic flavours such as fruit or balsamic vinegar along with some dairy richness from butter or cream. There are lots of variations on this theme with different cuts and ingredients so no one authentic version to select. In this pork chop recipe iteration the sharpness comes from mustard and tangy capers and the richness from cream, you can adapt according to your own preferences.
Free Range Pork
Our supplier is Blythburgh Pork who provide us with the very best free range meat. Their pigs are born outside and spend their entire lives outdoors in the fresh air, with freedom to roam in large paddocks, rooting around in sandy Suffolk soil. These pigs enjoy a wholes some and natural diet. By growing at a much slower, more natural rate, Blythburgh Free Range Pork acquires a traditional flavour and succulence that has been largely forgotten in today’s mass produced pork. See more about them here >>
Recipe below will take about 5 minutes to prepare and 35 minutes to cook and serve. Quantities are for two people with a chop each and a generous amount of sauce but it is easy to scale up the amounts for more diners.
Ingredients For Pork Chop With Mustard Sauce
2 pork loin chops from Morley Butchers
Olive oil for frying
Sprigs of fresh thyme
Salt and pepper to season the meat
For the sauce
Glass of white wine
200g double cream
2 tsp Dijon or wholegrain mustard
2 tbsp capers, well rinsed
Cooking Method For Pork Chop With Mustard Sauce
Remove you chops from the fridge and allow them time enough to come up to room temperature.
Preheat your oven to 180°c
Season the chops well with plenty of salt , pepper and sprigs of thyme (sage would work well too if you prefer). Heat the oil in a pan that you can transfer to the oven. Cook the meat on both sides to achieve a good all over tan – don’t forget to brown the fat too. (NB avoid char as this will taint the final sauce). This should only take a few minutes. Pork prefers a more gentle heat to avoid it becoming tough hence the two part process.
When brown place the pan into the oven this will be for 8 to 12 minutes depending on the thickness of your chop. They should still feel quite soft when pressed in the middle. Well done will feel firm. Go no further as they will start to dry out.
Remove from the oven and place the chops on a warmed dish loosely cover with some foil and put to one side.
Deglaze the pan from the oven over a mild heat with the wine (you could also use a dry vermouth for extra flavour depth) and stir to incorporate all the cooking juice. Allow to reduce. Now add the capers and mustard, finally add the cream. Taste and add any seasoning as needed.
Place you cooked chops onto a hot plate and spoon over the sauce. Serve right away. Some smooth mash potato and green vegetables will work well as accompaniments.