Seared Pork Chop with Roasted Brussel Sprouts & Dijon Pan Sauce
A perfectly seared pork chop served alongside roasted veggies, all finished with a rich and tangy Dijon pan sauce. Savory and satisfying!
Yield: All recipes serve 2 people
Chef Notes: Starch absorbs salt like crazy! So don't be afraid to heavily season the mashed potatoes.
For vegetable medley, choose whatever you like that is in season. Brussels spouts, and root vegetables like carrots, and turnips are great for winter and early spring.
Double the vegetable medley and roast for both the pork chop and mushroom ragu this week!
Components
Mashed Potatoes
Pork Chops
Dijon Pan Gravy
Roasted Vegetable Medley
Mise
Make Mashed Potatoes: Trim the potatoes into 2" pieces. Add to a large pot of salted boiling water and cook until fork tender. Strain out the cooking water and return the potatoes to the warm pot. Add 2 T butter, 1/4 C cream and a large pinch of salt. Mash using a potato masher or the back of a large spoon. Taste and season!
Sear the pork chops▸ Season the pork chops with salt 10 minutes before searing. Sear, flipping halfway through the cook until the internal temperature of the pork chop reaches 135 degrees. Allow to rest while you make the dijon pan gravy.
Make the dijon pan gravy: In the same pan that you seared the pork in, add 2 T butter and 2 T flour. Whisk together to create a roux and allow to cook until the flour to cook for 2-3 minutes. Add the dijon and the water/ stock mixture. Whisk and bring to a simmer, thus thickening the sauce. Season with salt to taste.
Roast the Vegetable Medley▸ Trim and cut your vegetables into equal density pieces. Season with your preferred oil and salt. Roast anywhere between 425 degrees and 550 degrees until toothsome and charred.
Finish
Plate mashed potatoes onto the center of 2 large plates.
Add the rested pork chops and roasted vegetables.
Garnish with the dijon pan gravy!