Creamy Dijon Pork Loin Chops

Ingredients

• 4.5 lb pork loin (Cut into 1/2-inch medallions)
• 2 tbsp oil (For searing the pork)
• 1 tbsp sweet paprika
• 2 tsp salt (For seasoning the pork)
• 2 tsp garlic powder
• 1 tsp dried thyme
• 0.5 tsp ground black pepper (For seasoning the pork)
• 0.5 tsp dried rosemary
• 0.5 cup onion (Finely chopped)
• 4 garlic (Cloves, minced)
• 4 tbsp chicken broth (For deglazing the pan)
• 1 cup heavy cream (Heavy cream)
• 2 tbsp Dijon mustard
• salt (To taste, for adjusting the sauce)
• ground black pepper (To taste, for adjusting the sauce)
• fresh cilantro (For garnish)

Steps

1. 1

   Cut the pork loin into medallions approximately 1/2 inch thick. Pat the surface dry with paper towels to encourage good browning.

2. 2

   In a small bowl, mix the paprika, 2 tsp salt, garlic powder, dried thyme, 1/2 tsp ground black pepper, and dried rosemary.

3. 3

   Season both sides of each medallion with the spice mixture, pressing gently so it adheres evenly.

4. 4

   Heat the oil in a large skillet over medium-high heat. Once hot, add the medallions without overcrowding the pan; work in batches if necessary so they brown instead of steaming.

5. 5

   Sear the chops for approximately 3 to 5 minutes per side, until well browned and completely cooked through. Remove them from the skillet and set them aside on a plate.

6. 6

   In the same skillet, add the chopped onion and garlic. Sauté until fragrant and translucent, lightly scraping the spice and meat residue from the bottom without allowing the garlic to burn.

7. 7

   Pour in the chicken broth. Deglaze the pan by scraping all the browned bits from the bottom with a wooden spoon, incorporating them into the liquid.

8. 8

   Add the heavy cream and Dijon mustard. Stir until the mustard is evenly distributed throughout the cream.

9. 9

   Let the sauce simmer gently for a few minutes, until it reduces slightly and thickens enough to coat the back of a spoon. Taste and adjust with salt and pepper as desired.

10. 10

    Return the chops to the skillet or place them on a serving platter. Pour the creamy sauce over the pork and garnish with fresh cilantro before serving.

Notes

The original recipe states that the Dijon cream sauce is prepared in less than 20 minutes. For greater safety, verify that the center of the pork reaches 145 °F (63 °C) and let it rest for a few minutes before serving.

Nutrition per serving

• main course
• dinner
• no added sugar
• high protein
• low carb
• skillet
• pork
• creamy