Mint and Mustard Pork Chops
Perfectly infused mustard and soy pork makes a great base for the refreshing finishing detail of mint! A surprising and delicious combination!
Equipment
- Skillet with lid
- Small mixing bowl
- Tongs
Ingredients
- 2 large Pork Chops
- 3 tsp Olive Oil
- 1 1/2 tbsp Ground Mustard Preferable a stone ground mustard
- 1 tsp Soy Sauce/Liquid Aminos
- 1 tsp Worcestershire Sauce
- 1/2 cup Stock
- 8 leaves Fresh Mint
- Salt and Pepper
Instructions
- Heat the skillet to high heat, and add a bit of oil. Add each pork chop and allow a few minutes to sear, creating a nice brown outside. Flip once to sear the other side. Salt and pepper each side as you rotate. Turn heat to low.
- In mixing bowl, combine olive oil, mustard, soy/aminos, and Worcestershire sauce. Mix well.
- Divide the mustard sauce between each chop and spread to cover them. Lay two mint leaves on each chop. Pour stock in the bottom of the skillet and cover.
- Allow the chops to simmer in the stock, absorbing the mustard and mint flavors. Cook until the internal temperature reaches 145.
- Remove from heat and plate to serve, spooning any juices over the chops. Serve with a few extra mint leaves for garnish. Enjoy!