Pan-Seared Pork Chops with Mustard Sauce by Giltreatsgil

Ingredients

• 2 pork chops (bone-in, approx. 1-inch thick)
• 400g (14 oz) potatoes, cut into thick fries
• 3 tbsp dijon mustard
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 1 tbsp neutral cooking oil
• 1 tsp poudre grande caravane spice mix (or curry powder blend)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. Toss the potato sticks with 1 tbsp of oil and half the spice mix, then air-fry or bake at 200°C (400°F) for 20-25 minutes until golden and crispy.
2. Season the pork chops generously with salt and pepper on both sides.
3. Heat a heavy skillet over medium-high heat with the remaining oil, then sear the pork chops for 4-5 minutes per side until a deep golden crust forms and internal temperature reaches 63°C (145°F).
4. Remove the pork chops from the pan to a plate and let them rest for 5-8 minutes.
5. Reduce heat to medium-low, add butter to the same pan, and stir in the Dijon mustard and heavy cream, scraping up any browned bits from the bottom.
6. Simmer the sauce for 2-3 minutes until slightly thickened, then pour over the rested pork chops and serve with the spiced chips.