Seriously? Oh. My. God. I decided to play around with making a Dijon Mustard & Dill sauce and I ain’t gonna lie. It came out amazing. Framazing even (you guess what the F stands for).
I’m not a huge fan of Pork to be honest – it’s my “mix it up a little” meat choice. But this recipe will have me making pork more often, that’s for sure.
Primal Pork Chops with Dijon Mustard Dill Sauce
- 4 pork chops
- A little less than 1/4 cup of freshly cut dill (or freeze dried)
- 2 tbsp grass fed butter (I use Kerrygold)
- 1 small organic yellow onion – diced
- 2 cloves of garlic – minced
- 2 cups of chicken stock (be sure to check nothing has been added to it that shouldn’t be)
- 3 tbsp of organic dijon mustard
- 2 tbsp full fat heavy cream
- 2 tbsp full fat sour cream (If you’re strict primal and don’t do sour cream, you can sub this for 2 more tbsp of full fat heavy cream)
- Kosher Salt (or Sea Salt) to taste
- Freshly ground black pepper to taste
In a large skillet, take 2 tbsp of butter and let it melt while you heat the pan on low. Meanwhile, dust the pork chops with salt and pepper to taste. Once the butter is melted, turn the heat up to medium and put the pork chops in the pan. Let cook for about 7-9 minutes on each side (assuming chops that are about 1 inch thick). Remove the pork chops from the pan when done and tent them on a plate to keep them warm.
Do not wash the pan!
Take your diced onion and put it into the pan and cook the onion on medium heat (stirring frequently) until they’re browned and soft (should be about 3-4 minutes). About a minute before the onions are where they need to be, add in the minced garlic while stirring frequently.
Next up, add in your chicken stock and bring the mixture to a simmer. Scrape the bottom of the skillet after the chicken stock heats up to get any of the awesomeness stuck on the bottom of the pan mixed in.
Add in the dijon mustard, being sure to either whisk it or stir it frequently as it heats up to get it mixed well. Let simmer for about 10 minutes to let some of the stock evaporate (don’t boil it though).
Add in the 2 tbsp of full fat cream and 2 tbsp of sour cream (or four tbsp of full fat cream if you’d rather not use the sour cream). Continue simmering the sauce until it’s thickened a bit and plate your pork chops. Then add the dill into the skillet and stir well.
As soon as the dill is mixed in, remove the sauce from the heat and top your pork chops with it. Serve immediately.
So, so good. Enjoy!