Pan sauces are such a great way to add some flavor to your meat, and to use up all the crispy little brown bits in the bottom of your pan. They are also usually quick dishes to make - perfect for a busy weeknight. Even better, this one had little prep involved.
Because of that I was able to make a creamy mushroom risotto to go along with the pork. Don't worry, we also had a veg. I snapped this pic while the green beans were steaming :)
I first tagged this recipe when I saw it on Kylee Cooks. I love using Dijon mustard in sauces, and I knew mixing it with lemon and Worcestershire would give it both brightness and depth.
We all loved this! The sauce was so amazing that I kept adding more to my pork as I was eating. I made a few minor changes, including adding chicken broth so we'd have more sauce. I also didn't have lemon pepper seasoning so I used freshly grated lemon zest, salt, and pepper.
Pork Chops with a Lemon Dijon Pan Sauce
Adapted from: Kylee Cooks
- 4 thin sliced pork chops
- Zest of one lemon
- Salt and pepper
- 1 Tbsp butter
- 1 Tbsp olive oil
- 3 Tbsp lemon juice
- 1.5 Tbsp Worcestershire sauce
- 1.5 tsp Dijon mustard
- 1/2 c low sodium chicken broth
- Combine the lemon juice, Worcestershire and Dijon mustard in a small bowl; set aside
- Rub the chops with the lemon zest and season with salt and pepper
- In a large saute pan (I like to use my stainless pans for a good sear), heat butter and oil over medium heat
- Add the chops and cook 4-5 minutes per side until a thermometer reads 140 degrees. Remove to a plate and let rest
- Turn the heat to medium high and add the chicken broth to deglaze the pan - scrape up all of those brown bits!
- Add the mustard/lemon/Worcestershire mixture and stir. Let simmer for a few minutes until slightly thickened.
- Return the chops to the pan, lower heat, and let simmer for 2 minutes.
- Serve the pork chops topped with some of the sauce.