Pork Chops w/ Mustard Cream Sauce and Baked Peaches

This turned out VERY well. I especially like the sweet buttery peaches. The recipe was inspired by a pork chop special at Bouchon Bistro in Las Vegas. Serve over kale and some creamy farro or barley risotto. Or a bed of mashed sweet potatoes. Unfortunately, I seem to have misplaced my photos. But you know what pork chops look like (:

Edit 4/13/2014: made this dish again. Still awesome. Here’s a pic!

pork chop


  • 2 ~1lb bone in center cut pork chops (2 inch thick)
  • 1/2 cup salt
  • 1/2 cup brown sugar
  • 1 clove garlic, halved
  • high smoking point oil (ie: avocado oil)
  • 1 large shallot, sliced (1/4 medium onion will do in a pinch)
  • 1/3 cup reduced sodium chicken broth
  • 1 tbs Dijon mustard
  • ~1 tsp fresh squeezed lemon juice (less than half a lemon)*
  • 1/4 cup half&half
  • 1 ripe peach, sliced and skinned
  • butter
  • brown sugar

*can substitute with 1/2 tsp white wine vinegar or other light vinegar

Tools of the Trade:

  • TONGS. makes your life easier. only so much a spatula can do.
  • Cooking thermometer probe. A must for cooking meat, esp for those that aren’t experienced enough to just eyeball it. (like me)


Brine chops:

  1. On the morning of (or 12 hrs prior), heat ~2 cups of water in a medium pot with 1/2 cup salt, 1/2 brown sugar, 1 clove of garlic halved. Heat and stir until salt/sugar is completely dissolved. Remove from heat and add 5 cups ice cubes.
  2. In a gallon/large ziplock bag, add chops and enough of the salt water to submerge. Place in shallow pan (in case bag leaks) and into the fridge for 12 hours (do not over brine!! it’ll be too salty to eat. Better to under-brine…If your’e going to do this the night before, I would halve the amount of salt to brine 24 hours.)

Brown chops:

  1. Preheat oven to 325F-350F and line a baking pan w/ aluminum foil.
  2. Pat chops very dry. This will give you that nice crust. Wet chops=steamy & soggy.
  3. Heat a heavy skillet (NO non-stick pans) over med-high heat. Add avocado/peanut oil (not olive oil or pure butter as that will burn the meat and the pan) and heat until shimmery hot.
  4. Add meat and space chops out so they don’t touch. <– important to avoid steaming the meat instead of browning it.
  5. Brown each side ~ 4 min, NOT flipping until meat slides easily off the pan with a gentle push. You should have a nice brown crust on each side. If you’re anal retentive like me, sear the sides of the meat too.
  6. Remove and bake in oven for 15+ min or until internal temp reaches 135F 

The Sauce:

  1. While chops are in the oven, drain off any excess fat and add shallots. Saute until soft.
  2. Deglaze pan: Add chicken broth and bring to a boil, scrapping up browned bits from the bottom of the pan.
  3. Stir in mustard and lemon juice (or vinegar). Reduce heat to medium and let liquid reduce by half.
  4. Add cream. Bring to a boil and let sauce thicken ~3 min. Remove from heat and set aside. Spoon over chops when chops are done.
  5. Optional: if you’re cooking for friends and don’t care about their waist lines, melt a pat of butter in the sauce at the end to thicken and finish the sauce. Butter tastes good in everything.

Baked Peaches:

  1. Line a baking pan w/ aluminum foil. Rub a thin layer of butter on to prevent sticking.
  2. Place peach wedges on the pan, evenly spaced out. (NOTE: if using fresh peaches, place peach in a deep bowl and pour 2-3 cups of boiling water over it. let is sit for 1 minute, then drain and rinse. The skin will peel right off.)
  3. Top each wedge with a small sliver of butter then lightly sprinkle on brown sugar.
  4. Broil on high until peaches are soft. Time will vary depending on oven.
    Just take a piece out and taste test it. Warning: you may end up eating all the peaches while waiting for your chops. Just make extra…

Plate chops, spoon over sauce, and top with peaches. ENJOY.

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