Pork Chops in Cream Sauce
This recipe was originally created using Spanish Iberico pork chops, but it works equally well with quality Australian pork chops.
A premium Iberico pork chop cooked until tender and finished with a rich Dijon cream sauce. Simple, flavourful, and perfect for an elevated meal at home.
10 Mins. 20 Mins. 2
π Ingredients:
- 2 Iberico pork chops (≈300g each)
- 1 tbsp olive oil
- 1 small shallot, finely chopped
- 1 clove garlic, minced
- 100ml white wine (or chicken stock)
- 150ml double cream
- 1 tbsp Dijon mustard
- 1 tsp wholegrain mustard (optional)
- Salt & pepper to taste
- Optional garnish: chopped parsley or thyme
π¨π³ Instructions:
-
Sear chops: Season pork chops with salt and pepper. Heat olive oil in a pan over mediumβhigh heat. Sear chops 3–4 mins per side until golden.
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Finish cooking: Reduce heat to mediumβlow. Add a splash of water, cover, and cook 5–6 mins until just cooked through but still juicy. Remove and rest.
-
Make sauce: In the same pan, sauté shallot and garlic until soft. Add white wine/stock and simmer 2–3 mins to reduce. Stir in cream and Dijon mustard. Simmer gently until thickened. Season to taste.
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Finish: Spoon the mustard cream sauce over the rested pork chops. Garnish with parsley or thyme.
- π½οΈ Serving Suggestions:
- With mashed potatoes and green beans
- Over buttered pasta or tagliatelle
- With roasted vegetables and crusty bread
β¨ Pro Tip:
Don’t overcook Iberico — its marbling keeps it tender, but it’s best served slightly pink in the centre.
If you’re unsure, see our guide on how to know if meat is cooked without cutting into it.
This recipe uses:
