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.

Pan Seared Pork Chop with Spring Vegetables

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Course: Dinner
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Degree of Difficulty : Easy
Servings: 2 people


  • 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.

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