Pork Chops Charcutiere
Elevate your dinner game with Pork Chops Charcutière, a classic French-inspired dish that’s both comforting and refined. Juicy, bone-in pork chops are perfectly seared to golden-brown perfection, then simmered in a tangy, savory sauce made with Dijon mustard, whole-grain mustard, and a splash of dry white wine. The sauce’s unique twist comes from the addition of thinly sliced cornichons, adding just the right amount of brightness to balance the richness. Sautéed onions and a sprinkle of fresh parsley complete this elegant yet approachable recipe. Ready in just 45 minutes, this one-pan meal is ideal for busy weeknights or a sophisticated dinner party. Serve it with creamy mashed potatoes or crusty bread to soak up every drop of the luscious sauce.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 1 teaspoon Salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons All-purpose flour
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 large Yellow onion
- 1 cup Dry white wine
- 1 cup Low-sodium chicken broth
- 2 tablespoons Dijon mustard
- 1 tablespoon Whole-grain mustard
- 6 pieces Cornichons (small pickles), sliced
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Pat the pork chops dry with paper towels. Season both sides with salt and black pepper, then lightly dredge them in flour. Shake off any excess flour.
Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat. Once hot, sear the pork chops for about 4-5 minutes per side, until golden brown. Work in batches if necessary to avoid crowding the pan. Remove the pork chops from the skillet and set them aside.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Once melted, add the thinly sliced onion and sauté for 5-7 minutes, stirring occasionally, until softened and golden brown.
Deglaze the skillet by pouring in the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the chicken broth to the skillet and bring to a simmer. Stir in the Dijon mustard and whole-grain mustard until fully incorporated.
Return the pork chops to the skillet, nestling them into the sauce. Cover and let simmer for 12-15 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
Stir in the sliced cornichons and cook for an additional 1-2 minutes, allowing the flavors to meld.
Taste the sauce and adjust the seasoning with additional salt and pepper, if needed.
Garnish with freshly chopped parsley before serving. Serve the pork chops with the sauce spooned generously over the top, alongside mashed potatoes or crusty bread to complete the dish.
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 1040 mg | 45% | |
| Total Carbohydrate | 9.9 g | 4% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.7 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 490 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
