Creamy Mustard Pork Chops
Ingredients for Pork Chops:
-
- 1 1/2 tbs lard
- 4-6 boneless pork chops – 1/2 – 1 inch thick
- 1/4 tsp Himalayan salt
- 1/4 tsp fresh black pepper
- 4 slides uncured bacon
Ingredients for Sauce:
- 1 tbsp butter
- 4 garlic cloves – minced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp dried basil
- 1/2 cup bone broth
- 1 cup raw goat milk [or heavy cream]
- 2 tbsp mustard powder
- salt and pepper to taste
- 1/4 cup fresh grated parmesan cheese
- 2 cups baby spinach
- fresh parsley – for garnish
Instructions:
- Preheat cast iron skillet on medium low ~5 minutes. Once hot, add lard.
- Season pork chops with salt and pepper; add to skillet and cook 5 – 6 minutes per side, or until golden brown and edged are crispy. [cook times will vary based on thickness of chops]
- Remove pork chops from skillet. Set aside and keep covered.
- Add bacon to skillet and cook until crispy.
- Remove from skillet and set aside. Keep bacon fat in skillet!
**FOR THE SAUCE**
- Melt butter in the same skillet. Add garlic, thyme, and rosemary. Cook 30 seconds or until fragrant.
- Deglaze skillet with broth. Scrap any bits off skillet. Continue cooking for 4 minutes or until reduced in half.
- Stir in whole milk/cream and mustard powder. Salt and pepper to taste. Cook until thickened.
- Add Parmesan cheese and baby spinach. Cook for one minute.
- Return pork chops to the skillet and continue cooking ~ 2 minutes or until cooked thoroughly.
- Remove from heat.
- Garnish with cooked bacon bits and fresh chopped parsley.
- Serve with your favorite sides.