Pork Chops in Creamy Rosemary Sauce

If you usually prepare chops on weekends when you have more time for cooking, this recipe is also suitable for a quick lunch or dinner during the week. Preparation will take you less than 30 minutes, and you can serve these tender chops in a delicious creamy sauce with numerous side dishes. If youre not a fan of rosemary, you can easily omit it.

Details

Preparation Time: 5 minutes
Cooking Time: 18 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 4

Ingredients

1 spoon Oil, olive
2 spoons Butter, unsalted
500 g Meat, pork, curry without bones
2 dl Soup base, chicken, cube
pieces Salt, table
1 teaspoon Rosemary, fresh
1 spoon Mustard
0.5 dl Sweet cream

Steps

Finely chop the rosemary. Dry the pork chops with paper towels, then season them with salt and pepper on both sides.
Place a pan on the stove and heat it well, then add oil and butter. Once the fat is well heated, place the pork chops in the pan and brown them on both sides (cook for 2-3 minutes on each side). Remove the browned chops from the pan and keep them warm on a plate.
Pour the broth base into the pan. Use a spatula to scrape the bottom well to release all the caramelized bits that formed during the cooking of the chops. Add the rosemary and let the base come to a boil.
Reduce the heat to medium and return the browned chops to the pan along with any juices that have been released while resting. Let the chops cook in the sauce for about 7 minutes.
In a small bowl, mix the mustard and cream well to create a smooth mixture, then stir it into the sauce. Season with salt and/or ground pepper to taste. Let the chops cook in the sauce for another 2 minutes, then serve them on plates with your chosen side dish.

Nutrition Information (Per 100g)

Calories: 182.49 kcal
Fat: 10.56 g
- Saturated Fat: 3.7 g
Carbohydrates: 0.18 g
- Sugars: 0 g
Protein: 18.65 g
Fiber: 0 g

Advice

If we dont have a broth base, we can also use hot water in which we dissolve 1/4 of a chicken bouillon cube.

Pork
Cream