Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Pan-fried chops in a Dijon cream sauce — France.
Equipment: Large frying pan
Measures and names
Ingredients
- 2 pork chops
- 1 tbsp oil
- 20 g butter
- 1 shallot
- 1 garlic clove
- 150 ml double cream (heavy cream)
- 100 ml stock
- 2 tbsp Dijon mustard
- Fresh tarragon or parsley
- Salt and black pepper
- Green beans, to serve
Method
- Season the chops well. Heat the oil in a large pan and cook for 4–5 minutes each side, until golden and just cooked through. Rest on a warm plate.
- Add the butter and soften the shallot for 2 minutes, then the garlic for 30 seconds.
- Pour in the stock and bubble down by half, then stir in the cream and mustard.
- Simmer for 3 minutes, until the sauce coats a spoon. Taste and season.
- Return the chops with their resting juices, scatter with herbs, and serve with green beans.
Swaps and tips
Tarragon is the classic herb, but parsley works well. Serve with green beans or wilted spinach, not potatoes.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 48 g | 6 g | 2 g | 83 g | 956 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
