Crispy Pork Chops with Creamy Dijon Sauce

For me, summer cooking should be a breeze. All I need are just a few key pantry ingredients to make a crowd-pleasing dish that’s perfect for weekend entertaining in the garden (but just as easy for a quick Tuesday supper). Maille Honey Dijon Mustard blends the creamy tang of their classic Dijon with a touch of real honey, for a beautifully balanced flavor that I’ve been putting on pretty much everything—whether as a spread on sandwiches, the base for a salad dressing, or with my Crispy Pork Chops with Creamy Dijon Sauce. Thin pork chops are breaded in panko and quickly pan-seared, then in the same pan the most delicious (and easy—only 4 ingredients!) is made in minutes. A finish of fresh herbs, and summertime dinner is served!

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Serves 4

INGREDIENTS

Pork Chops
4 bone-in pork chops, cut ½” to ¾” thick
½ tsp onion powder
4 tbsp Maille Honey Dijon mustard
2 cups panko
Canola oil, for frying
Kosher salt and freshly ground black pepper
Basil, parsley, chives and mint, for garnish

Creamy Mustard Sauce
1 cup heavy cream
3 tbsp Maille Honey Dijon Mustard
1 tsp lemon juice
2 tsp flat leaf parsley, minced
2 tsp thyme leaves, minced
Kosher salt and freshly ground black pepper

METHOD

Add panko to a shallow bowl and season with salt and pepper.

Season chops with salt and pepper and onion powder then rub chops all over with Maille Honey Dijon Mustard. Coat each prepared chop with panko, using your hands to press panko on both sides until evenly coated.

To a large cast iron skillet or other heavy skillet over medium-high heat, add enough oil to evenly coat the bottom, then cook each chop until golden brown, approximately 3-5 minutes per side. Transfer to a plate.

Turn burner to medium low and add heavy cream, Maille Honey Dijon Mustard, lemon juice, flat leaf parsley and thyme and whisk to combine until smooth. Season with salt and pepper. Pour into a small serving bowl or jug.

To serve, arrange chops on a serving platter, garnish with herbs and serve alongside sauce.