The Skippable Part
I’m nearly certain that my pan sauce is the sole reason why my husband married me. Okay, maybe not, but it was at least a big selling point.
Now let’s talk about pan sauce. It’s kind of like gravy, but just oh so much more.
Similar to gravy, this sauce gets its flavor from all of the delicious bits, pieces, and scrapings that are left behind when the pork chop is seared.
Differently, I add sour cream and dijon to give the sauce an extra bit of oomph and yum. Trust me, this sauce does not disappoint.
Important Notes on Substitutions
Making this gluten free – All Purpose gluten-free flour substitutes fine following the same timing, but if you are using a nut flour note that the pork chops will brown much faster and will need additional time simmering in the sauce until the center hits temperature.
Better than Chicken Bouillon – can easily be substituted with chicken broth. If you want to really change things up it can also be substituted for a dry white wine ~just how grandma used to do it.
Chicken Breast is a great alternative for pork chops, but definitely make sure that the thick parts are pounded until even with the rest of the breast, then make sure the thickest part reads 165 F.
Drunken Pork Chops in Pan Sauce
Description
This recipe takes seasoned crispy pork chops smothers them in a creamy dijon and parmesan pan sauce. Try serving over smashed potatoes or with crispy green beans and salad.
Ingredients
Instructions
- In a shallow bowl or dish, whisk together sea salt, black pepper, minced onion, garlic powder, and flour, set aside.
- In a medium sautee dish over medium high heat, warm butter or oil until hot.
- Dredge the pounded pork chops through the seasoned flour until each side is lightly coated. Set pork chop in the pan (it should be warm enough to sizzle). Let cook undisturbed for ~4-5 minutes, or until the bottom is golden brown. Flip and cook for an additional ~4-5 minutes.
- Remove pork chops from the pan and set aside on a paper towel to drain.
- If the pan is dry add 1 tablespoon of butter, if the pan still has oil in it skip this step. Reduce heat to medium.
- Add better than bouillon paste, garlic paste, and 1 spoonful of the seasoned flour mixture. Stir, scraping at the bits and pieces from the pork chops, until a paste comes together and the garlic is fragrant.
- Add water, sour cream, and dijon mustard to the pan and begin to gently whisk. Bring the sauce to a simmer (it should be gently bubbling in the middle). Let cook for about 8 minutes, or until slightly reduced.
- Whisk in parmesan, reduce heat to medium- low, and nest the pork chops into the sauce.
- Cook pork chops until the center temperature reaches 145 F. (You can also keep the pan on low-low to keep warm until serving).