Pan-Seared Pork Chops with Dijon Mustard Sauce

For the chops

• 2 bone-in pork chops, about 1-inch (2.5 cm) thick
• Salt and freshly ground black pepper
• 2 tablespoons (30 ml) butter
• 7–8 fresh sage leaves (optional)

For the mustard sauce

• 1 tablespoon (15 ml) butter
• 1 small shallot, minced
• ½ cup (120 ml) chicken stock
• ¼ cup (60 ml) heavy cream
• 2 tablespoons (30 ml) Dijon mustard
• Salt and pepper

Sear the chops

1. Let the pork chops sit at room temperature for 30 minutes if time allows. Season with salt and a generous amount of pepper.
2. Melt the butter in a skillet over medium heat until foaming, then add the chops and cook for about 1:45–2:00 minutes before flipping. Add the sage if using, and continue cooking for 7–8 minutes total, flipping three times at the same interval, until the internal temperature reaches 145°F (63°C). Remove, season lightly, and rest 5 minutes.

Make the mustard sauce

1. In the same pan, melt the tablespoon of butter over medium heat, add the shallot, and cook until softened, about 2 minutes. Add the stock, scraping up any browned bits, and simmer until reduced by about half.
2. Stir in the cream and mustard and simmer gently for 2–3 minutes until slightly thickened — do not let it boil hard, or the mustard can turn bitter. Season with salt and pepper, then spoon over the chops.