Pork chops are a classic main course that can be elevated to a whole new level with the right sauce. In this recipe, I like to take the delicious simplicity of bone-in pork chops and pair them with a creamy and flavorful maple, mustard sauce. This dish is perfect for those looking to create a restaurant-quality meal at home; plus, it’s dairy-free and gluten-free for those with sensitivities.
The pork chops in this recipe are beautifully seared to create a crispy and golden-brown crust on the outside while keeping the meat juicy and tender on the inside. The use of potato starch in the coating contributes to this crispy texture, setting it apart from recipes that use flour or breadcrumbs.
The star of this dish is undeniably the maple mustard sauce. It combines the natural sweetness of maple syrup with the tanginess of both whole grain and Dijon mustard. So tasty poured over the pork chops, or anything really.
Lastly, plate the pork chops, drizzle them generously with the maple mustard sauce, and serve them alongside your favorite side dish. Mashed sweet potatoes or my Rosemary & Chili Smashed Potatoes would go great with this.
This recipe is not only easy to prepare but also impressive enough to serve on special occasions. So, gather your ingredients and give this flavorful dish a try!
Pork Chops with Maple Mustard Sauce
Ingredients:
For the chops
- 6 bone-in pork chops
- 1/2 cup potato starch
- 1 tbsp salt
- 2 tsp black pepper
- 1 tbsp olive oil
- 2 tbsp duck fat use all olive oil if preferred
For the sauce
- 1/2 cup onion finely diced
- 2 cups chicken broth or stock
- 13.5 oz canned coconut cream
- 2 tbsp whole grain mustard
- 1 tbsp dijon mustard
- 1/4 cup maple syrup
- 1 cinnamon stick
- 1-2 tbsp capers optional
- thickening slurry 1/4 cup water + 1 Tbsp potato starch
Directions:
Season u0026amp; Sear the Chops
- Place a cast iron dutch oven on the stove on medium heat.
- On a sheet pan or plate, whisk together the potato starch, salt and pepper. Dredge each pork chop in the mix until coated on all sides.
- Add the olive oil and duck fat to the heated dutch oven. Sear the pork chops, 3 at a time, for about 5-8 minutes on each side until browning occurs. Remove and set on a wire rack.
Make the Sauce
- To the dutch oven, add the diced onion and season with a pinch of salt. Sweat the onion until translucent, then add the broth, coconut cream, mustards, maple syrup, and cinnamon stick. Bring to a simmer, stirring to combine.
- Once the sauce is simmering, add the pork chops into the dutch oven, along with the capers, and cover. Simmer, covered, for 10-12 minutes until pork chops are cooked through to at least 145, no more than 160.
- Add the thickening slurry and stir to combine. Allow to simmer an additional 30 seconds to fully thicken before removing from heat.
- Let sit for 5 minutes before serving.
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