Sage and Mustard Chops
Pork chops in a mustardy sauce with a side of tangy roasted onions. Taking your everyday chops to the next level.
Cooking Time (Including Preparation Time): 45 Minutes
This dish can be made beforehand, the pork will become very moist and tender in the mustard sauce.
3 dollops of French’s Classic Yellow mustard
6 pork chops
300ml creme fraiche
4 cloves of garlic
2 tbsp capers
2 red onions
1 tbsp chilli flakes
1 chicken stock cube
1/2 tbsp balsamic vinegar
Handful of sage
- Thinly slice your onions and cook on a low heat in a non-stick frying pan with 1 tbsp oil, salt and pepper. Cook until the onions are very soft and translucent, around 15 minutes then add the balsamic vinegar.
- Roughly chop the capers, and add them to the onions. Cook for a couple of minutes and keep on a low heat, while you prep your mustardy chops.
- Prepare the pork chops by neatly cutting away any excess bones. Then, in a small bowl mix together a dollop of French’s Classic Yellow mustard and 1 tbsp of oil and brush this over the chops.
- Place a non-stick frying pan on a high heat, wait until it is hot then sear the mustardy chops on both sides until golden brown - this will take about 4 minutes. Repeat for each chop and make sure to brown the fat too! The pork chops are seared for the encasing of juices, you do not want to ‘cook the pork chops’ as they will become dry. The rest of the ‘cooking’ is done in the mustard sauce later.
- Once all the mustardy chops have been seared, put on a side plate and leave until needed.
- In the same non-stick frying pan add 1 tbsp of oil and with a spatula scrape away any of the pork goodness that will have caramelised on the pan.
- On a very low heat, add the crushed garlic and half of the chopped sage for a couple of minutes. Make sure the garlic is sautéed and does not burn.
- Add two dollops of French’s Classic Yellow mustard (we used 2 tbsp), stir and then add the creme fraiche.
- Dissolve the stock in 250ml boiling water and add to the pan along with the chilli flakes, lemon juice, lemon zest and season with lots of salt and pepper. Then, add in the rest of the chopped sage.
- Now it’s time to pop your chops into the mustard sauce with all the pork juices on the plate. Simmer until the chops and sauce are hot and ready to serve. Then, plate up with the tangy onions prepared earlier.