Let's put the saute with pan sauce technique to use again. Different meat, different sauce…but it's really the same thing, behind the curtain.
*This was the second recipe I thought of when All-Clad asked me to test their d5 pan.
I've complained before about how boring boneless pork loin can be. This recipe takes care of that with a crispy exterior and a flavorful pan sauce.
The pan sauce is an example of why I keep going on and on about making your own stock. I freeze it in 1 cup containers for use as the base of pan sauces. Homemade stock gives you a depth of flavor and a richness from gelatin that canned just can't match. Stock makes a simple pan sauce into something sublime.
*Of course, Michael Ruhlman says that if I would just make veal stock, it could be even better. He's probably right. But I roast a chicken every few weeks. Chicken stock uses the bones and scraps to make something delicious.
What to serve with a Pork Chop Sauté
I love this recipe with Quick Baked Potatoes and Steam-Sauteed green beans.
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📖 Recipe Card
Pork Chop Saute with Orange Mustard Sauce
- Total Time: 22 minutes
- Yield: 5 servings 1x
Description
Flour-dusted boneless pork chops sauteed until crisp and golden, with a quick pan sauce of shallot, chicken stock, orange and Dijon mustard.
Ingredients
Pork
- 5 boneless pork loin chops, 1 inch thick (about 2 pounds)
- 2 ½ teaspoons kosher salt (½ teaspoon per chop)
- 1 ¼ teaspoons freshly ground black pepper (¼ teaspoon per chop)
- ½ cup flour (optional)
- 1 tablespoon olive oil
- 1 tablespoon butter
Orange Mustard Sauce
- 1 small shallot, minced
- 1 cup homemade chicken stock (or water)
- Juice and zest of 1 orange
- 1 tablespoon Dijon mustard
- 1 tablespoon unsalted butter (optional)
- ¼ teaspoon fine sea salt
- ¼ teaspoon fresh ground black pepper
Instructions
- Prep the sauce ingredients: Mince the shallot, and set aside. Juice and zest the orange into a small bowl, add the chicken stock and mustard, and whisk to combine.
- Prep the pork: Sprinkle the pork chops evenly with the salt and pepper. Put the flour in a shallow dish, and coat the chops with a thin layer, shaking off the excess.
- Heat the pan: Heat the oil and butter in a 12 inch frying pan over medium-high heat until the butter stops foaming and just starts to brown.
- Saute the pork: Put the chops in the pan, and shake the pan to get the oil under them. Cook without moving for 3 minutes, until well browned. Flip, and cook the other side for 3 minutes more, until well browned. Move the chops to a plate.
- Make the pan sauce: Reduce the heat to medium, add the shallot, and cook for 30 seconds to 1 minute, until softened. Add the orange juice mixture, increase the heat to high, and scrape up the browned bits from the bottom of the pan. Boil until reduced by half, about 4 minutes. Turn off the heat, whisk in the butter, and season with salt and pepper.
- Serve: Drizzle each chop with a teaspoon of sauce, and pass the rest at the table.
Equipment
Buy Now → Notes
Equipment: A 12 inch stainless steel frying pan. See my saute with pan sauce basic technique for more about the technique.
Homemade stock makes a big difference in a pan sauce - it has a richness canned stock can't match.
I prefer to buy a whole boneless pork loin and cut my own chops - they're more even, thicker, and usually less expensive than pre-cut chops.
Don't crowd the pan, or the pork will steam instead of browning.
Doubling: Cook the pork in two batches, adding another tablespoon each of oil and butter between batches. Put the chops over the darkest spots in the pan, and turn the heat down to medium near the end of the second batch if the browned bits start getting too dark.
Serve with roasted new potatoes and steam-sauteed green beans.
Pork tenderloin: Use a pork tenderloin cut crosswise into 1 inch medallions instead of the chops.
Other citrus: Use a lemon or a couple of limes instead of the orange. Add up to 1 teaspoon sugar to the sauce if it needs a little sweetness.
Adapted from Pam Anderson's How to Cook Without a Book.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
What do you think? Questions? Other ideas? Leave them in the comments section below.
Related Posts:
Saute with Pan Sauce basic technique
Chicken Breast Saute with Marsala Sauce
Sear Roasted Chicken with Shallot Herb pan sauce
Adapted from:
Pam Anderson How to Cook Without a Book
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Mike V @ DadCooksDinner says
Thank you, Maria!
Maria from Texas says
Ok, I was looking for a pork chop recipe that I could make and with ingredients I would surely have in my fridge...LUCKILY, one organic small orange did the trick!! Since I normally don't cook with salt, I was pressured to follow the recipe to a T. So, I did, and after I sauted the chops, and made the sauce, I decided to place the chops in the sauce, and cover for 10 min on low heat. I was scared that the acid of the orange would dry out the pork, but since pork chops maintain a level of fat, I did it anyway! OMG! I was so proud of myself, that they were tender enough to easily cut into, and the sauce was perfect. There was another dimension to the flavor, due to the orange, and I craved another chop, so don't tell anyone, but I ate TWO!! sucking every drop of sauce off my fingers, I was glad to be alone, as I felt like a little pig!! YES, I will make it again, and this time, WILL REMEMBER to add the mustard!!LOLLOL As I forgot it!! I don't know much about food chemistry, but I think it might have added yet another dimension to the flavor...I think adding heat like pepper flakes and orange marmalade to the sauce might be interesting too! ok, I just read the crispy chops is part of the recipe. Maybe next time, I won't put the chops in with the sauce!! Hmmm...Anyway, the directions were very accurate and EASY!!! I'm going to make this again for sure!!! Thanks so much for a wonderful treat!!! I feel like I accomplished a great feat!! I do appreciate your love of food...now I know I feel more confident to experiment!!! Would be very interesting what certain ingredients do to food/chemically, and would love to hear about it on your future recipes, as I plan to follow your blog!!! YAY!!!! Namaste!!
A Year on the Grill says
It's like a theme... what will he saute next? And no Applesauce to go with those Pork chops???
Seriously, these sound so easy and they look wonderful. Great step by steps!