Sunday dinner worthy. I was thinking, it had been a while since I had cooked with mustard. So I thought why not try a mustard sauce. Totally worth it. I even licked my plate clean. Even if you don’t like mustard, I encourage you to give this a try.

Pork Chops with Mustard Sauce (Instapot)

4              pork chops

3T           butter, room temp

1.5T        brown mustard (or Dijon)

1t            lemon juice

2T           butter, divided

1T           olive oil

1/2c       white wine (I used chardonnay)

2T           butter

2              shallots, minced

1 clove  garlic, minced

2T           carrots, grated

2T           celery, grated

3T           flour

2c            chicken stock

2              bay leaves

1T           parsley

2t            thyme

1T           tomato paste

1t            salt

1t            pepper

1T           dried parsley

Trim and cut pork chops into about 2” x 2” pieces. I used a thin cut, you could use up to ¾” chop before you need to add cooking time. Salt & pepper both sides of chops and set aside.

In a small bowl mix together the butter, mustard and lemon juice; set aside.

Using Sauté mode on the Instapot, melt 1T butter and 1T oil.

When the oil is hot fry half of the chops, 2-3 minutes per side, then set aside.

Add the other 1T butter and fry the remaining chops, 2-3 minutes per side. Then set the chops aside for now.

Add wine to deglaze the pan, stirring to pull up any pieces stuck to the bottom. Continue cooking until the liquid is halved, stirring occasionally.

When the liquid has halved, add 2T butter, shallots, garlic, celery, and carrots. Sauté until the onions are clear, 5-7 minutes.

Add flour and cook until browned, 3-5 minutes. Be sure to stir this, browning flour burns easily. When it is a dark tan color, add the stock, bay, parsley, thyme, tomato paste, salt and pepper. Stir this in well so there are no lumps and bring to a boil.

Add the pork chops, nestling them down into the broth. Close and seal the Instapot. Cook on manual for 15 minutes.

Release the pressure then remove the pork pieces, setting aside. Remove the bay leaves and discard.

Change the Instapot to sauté and reduce the remaining broth by 1/2, stirring occasionally.

Turn off the Instapot & remove the metal pot.

Add 1T of mustard butter at a time, letting it melt in each time. Stir to combine well before adding more butter (I grabbed a pot holder and swished the pot around some to help the butter melt).

Mix in parsley.

To serve pour over pork chops.

As pictured, with Parsnip Cauliflower Mash.