Pork Chops in a Dijon Pan Sauce
Pork Chops in a Dijon Pan Sauce is a gluten free, primal, and fodmap friendly sauce. One portion of this dish contains about 36g of protein, 41g of fat, and a total of 545 calories. This recipe serves 4 and costs $2.13 per serving. 29 people have tried and liked this recipe. A mixture of black pepper, low sodium chicken broth, dijon mustard, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by The Suburban Soapbox. Overall, this recipe earns a pretty good spoonacular score of 69%. Pork Chops with Dijon Sauce, Pork Chops with Cranberry Dijon Sauce, and Pork Chops with Dijon Herb Sauce are very similar to this recipe.
Servings: 4
Ingredients:
1 tsp freshly ground black pepper
2 lb bone-in pork chops (approximately 3-4 chops, not too thick)
1 tsp coarse salt, or to taste
1 tbsp Dijon mustard
1/2 cup dry white wine
1/4 cup low-sodium chicken broth
2 tsp extra-virgin olive oil
1/4 cup chopped parsley
1/2 cup unsalted butter, cut into 8 pieces
Equipment:
instant pot
pot
kitchen timer
aluminum foil
Cooking instruction summary:
Season the chops with salt and pepper. Press "Sauce" to preheat your Instant Pot. When the word "hot" appears on the display, add the olive oil then brown the chops in batches on both sides, about 3 to 4 minutes per side. Remove the chops and set them aside. Add the wine and stir to deglaze the pot, allowing the wine to reduce slightly, about 2 minutes. Add the chicken broth to the pot then return the chops to the pot, along with any accumulated juices. Close and lock the lid of the Instant Pot. Press "Manual" and adjust the timer to 6 minutes. Check that the cooking pressure is on "high" and that the release valve is set to "Sealing." When the time is up, allow the pot to release pressure naturally for 10 minutes, then release any remaining pressure using "Quick Pressure Release." Remove the chops and tent with foil to keep warm. Press "Sauce" and allow the sauce to reduce by half, about 5 to 7 minutes. Stir in the Dijon. Add the butter two pieces at a time, stirring constantly until incorporated. Taste the sauce and season with salt and pepper, if necessary. Return the chops to the pot and toss them gently to coat with the sauce. Top with the parsley and serve.
Step by step:
1. Season the chops with salt and pepper. Press "Sauce" to preheat your Instant Pot. When the word "hot" appears on the display, add the olive oil then brown the chops in batches on both sides, about 3 to 4 minutes per side.
2. Remove the chops and set them aside.
3. Add the wine and stir to deglaze the pot, allowing the wine to reduce slightly, about 2 minutes.
4. Add the chicken broth to the pot then return the chops to the pot, along with any accumulated juices.
5. Close and lock the lid of the Instant Pot. Press "Manual" and adjust the timer to 6 minutes. Check that the cooking pressure is on "high" and that the release valve is set to "Sealing."
6. When the time is up, allow the pot to release pressure naturally for 10 minutes, then release any remaining pressure using "Quick Pressure Release."
7. Remove the chops and tent with foil to keep warm.
8. Press "Sauce" and allow the sauce to reduce by half, about 5 to 7 minutes. Stir in the Dijon.
9. Add the butter two pieces at a time, stirring constantly until incorporated. Taste the sauce and season with salt and pepper, if necessary. Return the chops to the pot and toss them gently to coat with the sauce. Top with the parsley and serve.
Nutrition Information:
covered percent of daily need
