Pork Chops with Dijon-Buttermilk Sauce
Ingredients
- 1-1/2 tbsp olive oil
- 4 (9-oz., 1-inch-thick) bone-in (or boneless) center-cut pork chops
- 1-1/4 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp unsalted butter
- 1 medium shallot, finely chopped
- 3 medium garlic cloves, finely chopped
- 1-1/2 tsp all-purpose flour
- 1 tsp finely chopped fresh rosemary, plus more for garnish
- 1 cup unsalted chicken stock
- 2 tsp coarse-grained Dijon mustard
- 1/2 cup whole buttermilk
- Hot cooked egg noodles, for serving
Instructions
- Preheat oven to 400°F. Heat oil in a large cast-iron skillet over medium-high. Pat pork chops dry. Sprinkle both sides evenly with salt and pepper. Add pork to skillet. Cook, undisturbed, until bottoms are golden brown, 5 to 6 minutes (pork will not be cooked through). Transfer pork to a plate; set aside.
- Reduce heat under skillet to medium. Add butter to skillet; scrape up brown bits stuck to bottom of skillet using a wooden spoon. Add shallot, garlic, flour, and rosemary. Cook, stirring constantly, until fragrant, about 30 seconds. Stir in stock and mustard. Bring to a simmer over medium. Simmer, undisturbed, until slightly reduced, about 3 minutes.
- Return pork, browned side up, and any juices to mixture in skillet. Transfer skillet to preheated oven; roast until a thermometer inserted into thickest portion of chops registers 145°F, 6 to 8 minutes. Remove skillet from oven. Transfer pork to serving plates.
- Return skillet to stovetop; bring mixture to a simmer over medium. Simmer, undisturbed, 2 minutes. Whisk in buttermilk; return to a simmer over medium. Simmer, whisking often, until buttermilk sauce is slightly thickened, 1 to 2 minutes. Serve pork alongside hot cooked egg noodles and buttermilk sauce; garnish with additional rosemary.
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