Pan-seared pork chops with a quick Golden Heat and cream pan sauce. Weeknight-fast, restaurant-good.
Serves: 4 | Prep: 5 min | Cook: 15 min
Ingredients
- 4 pork chops (2 cm thick)
- Salt and pepper
- 1 tbsp olive oil
- 20 g butter
- 1 clove garlic, crushed
- ½ cup chicken stock
- 3 tbsp The Flavorsmith Golden Heat Hot Honey Mustard
- ¼ cup cream
- Chopped parsley
Method
- Pat the chops dry and season both sides.
- Heat the oil in a large frying pan over medium-high heat. Cook the chops 4–5 minutes each side, until golden and just cooked (65–70°C inside). Rest on a plate.
- Lower the heat. Add the butter and garlic and cook 30 seconds.
- Pour in the stock and scrape up the pan bits. Stir in the Golden Heat and cream and simmer 2 minutes until slightly thick.
- Return the chops and any juices, spoon over the sauce and finish with parsley.
Chef's tip: Snip the fat on the edge of each chop every 3 cm so it doesn't curl in the pan.