Give your old pork chop recipe a night off.
We prepare these pork chops simply tolet the sauce shine.
This combination may sound unconventional, but it’s a match made in heaven.
Credit: Greg DuPree; Food Styling: Rishon Hanners; Prop Styling: Christina Daley
The tangy notes of the Dijon are rounded out by the acidic, creamy buttermilk.
Accented with rosemary, this sauce is rich and aromatic.
The sauce will break if it boils, so watch closely as it simmers.
The mixture might seem a bit thin at first but will thicken up off the heat.
3medium garlic cloves, finely chopped (1 Tbsp.)
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.
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.
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.
