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Pork Chops with Maple Mustard Sauce

This creamless cream sauce has so much flavor, youu0026#039;ll want to drink it. Cooked with simply seasoned, bone-in pork chops, this is a perfect main dish to top mashed sweet or russet potatoes.
Course Dinner, Main
Servings 6

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

Instructions

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.