Spring is here! So are bright and beautiful spring vegetables. To me, this always means brilliant greens. What a better way to showcase delicious Pan Seared Pork Chops than with Spring Vegetables, made all in one pan, with a grainy mustard sauce.
- 2 whole pork chops 3/4-inch thick
- 3 cloves garlic smashed
- 2 tbsp unsalted butter
- kosher salt and freshly ground black pepper to taste
- radishes trimmed and quartered
- 15-20 whole snow peas blanched and julienned
- 1 cup frozen peas defrosted
- 1 whole shallot finely chopped
- 2-3 sprigs fresh tarragon
- 1 tbsp grainy mustard
- 1 tsp white wine vinegar
- 1/2 cup chicken stock
- Garnish with chopped fresh parsley or dill
- Gather all ingredients before starting recipe.
- Remove pork from refrigerator, season well with kosher salt and black pepper and allow to sit at room temperature for least one hour and up to 3 hours before cooking.
- Place a skillet over medium high heat and heat for 1-2 minutes, add a teaspoon of butter and add the pork chops to the hot skillet. Reduce heat to medium and cook for about 3 minutes, do not move the chops until nicely caramelized.
- Flip the chops after 3 minutes and cook for another 3 minutes until the second side is caramelized.
- Reduce heat to low, add a tablespoon of butter, the tarragon and the garlic, and butter baste the chops for 4 minutes
- Remove chops to a plate, tent with aluminum foil and allow to rest while making the sauce.
- Add finely chopped shallots to skillet and cook for 3-4 minutes, stirring constantly.
- Add grainy mustard, a teaspoon of white wine vinegar and 1/2 cup of chicken stock, bring to a boil then remove from heat.
- Add quartered radishes, julienned snow peas and peas and toss to combine and heat through. Check for seasoning.
- Place chops on a platter and top with the spring vegetables.