The whole family will enjoy these Pork Chops with Mustard-Thyme Gravy.
Pork Chops with Mustard-Thyme Gravy
Makes 4 servings
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- ⅔ cup all-purpose flour, divided
- 1 teaspoon kosher salt, divided
- ¾ teaspoon ground black pepper, divided
- 4 bone-in pork rib chops (about ½ inch thick)
- 5 tablespoons vegetable oil, divided
- 2 tablespoons finely chopped shallot
- 2½ cups whole milk
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped fresh thyme
- In a small bowl, combine ⅓ cup flour, ½ teaspoon salt, and ½ teaspoon pepper. Coat both sides of pork with flour mixture.
- In a large cast-iron skillet, heat 4 tablespoons oil over medium-high heat. Reduce heat to medium; add pork chops. Cook until golden brown, about 2 minutes per side. Remove pork chops from skillet. Wipe skillet clean.
- Add remaining 1 tablespoon oil to skillet; heat over medium heat. Add shallot; cook for 30 seconds. Add remaining ⅓ cup flour; cook for 1 minute, stirring frequently. Whisk in milk, mustard, thyme, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper. Cook over medium-high heat, stirring frequently, until thickened and bubbly, about 3 minutes. Serve gravy with pork chops.
Taste of the South http://www.tasteofthesouthmagazine.com/
Find more great recipes like this one in Taste of the South‘s January/February 2017 issue!