Pork Chops with Mustard Cream Sauce, Mushrooms and Sautéed Spinach
Category
Pork Chops
Servings
4
Prep Time
10 minutes
Cook Time
30 minutes
Tender Kurobuta Pork Chops are browned, then finished in
an easy-yet-elegant mustard cream sauce with mushrooms. Sautéed spinach makes a great pairing for this meal which
cooks up quickly for a busy weeknight dinner, in under 30 minutes.
Mandy Tanner
Ingredients
-
4 Kurobuta boneless pork chops
-
SRF Perfect Pork Rub, as needed
-
1 tablespoon grapeseed oil, or vegetable oil
-
1 tablespoon butter
-
2 tablespoon shallot, or onion, finely chopped
-
1 teaspoon fresh thyme leaves, or ¼ teaspoon dried
-
6 to 8 medium cremini mushrooms, or button mushrooms, sliced
-
1 cup chicken broth, unsalted or low sodium
-
½ cup heavy cream
-
2 tablespoon Dijon mustard
-
1 tablespoon olive oil
-
10 ounces fresh baby spinach, or spinach leaves
-
Jacobsen Salt Co. x SRF Garlic & Black Pepper Infused Salt, as needed
Kurobuta Pork Chops
Spinach
Directions
Kurobuta Pork Chops
Season the pork chops on all sides with SRF Perfect pork rub. In a small bowl, whisk together the cream and Dijon, until combined.
* In a large deep skillet or braiser with a lid over medium heat, add the oil. Add the pork chops and brown, turning once, for 2 to 3 minutes on each side. Remove the pork from the pan and set aside.
Add the butter, shallots, thyme, and mushrooms and cook, stirring constantly for 2 to 3 minutes until lightly browned.
Add the chicken broth, and cream and Dijon mixture and bring to a simmer.
Add the pork chops back to the pan, and cover with a lid. Reduce the heat to medium-low and cook for 15 to 20 minutes or until the internal temperature of the pork reaches 145°F.
Spinach
In a large skillet over medium heat, add the oil, spinach and season with Jacobsen Salt Co. x SRF Garlic & Black Pepper Infused Salt. Cook until wilted and serve warm.
For serving, place sauteed spinach on serving dish and top with a pork chop. Spoon the mustard cream sauce and mushrooms over the pork, as desired. Enjoy!