A delightful twist on classic pork chops, featuring a creamy mustard sauce that pairs perfectly with tender meat.
In a blender, combine the chicken broth, sour cream, Dijon mustard, coarse grain mustard, and cornstarch. Blend until the mixture is smooth.
Blending ensures the sauce is lump-free and well-mixed.
Pour the blended mixture into a saucepan and heat over medium heat. Stir continuously until the sauce thickens.
Stirring constantly prevents the sauce from sticking to the pan.
Stir in the parsley and keep the sauce warm on low heat.
Adding parsley at the end preserves its fresh flavor.
Season the pork chops on both sides with salt and pepper.
Seasoning just before cooking enhances the flavor.
Heat a skillet over high heat. Sear the pork chops on one side until browned, about 5 minutes.
Ensure the skillet is hot before adding the pork chops for a good sear.
Flip the pork chops and cook the other side until fully cooked, about 3 minutes.
Use a meat thermometer to check for an internal temperature of 145°F.
Serve the pork chops on plates and spoon the mustard sauce over the top.
Garnish with extra parsley for a touch of color and freshness.
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