Quick and Easy Pork Chops and Sauce

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Cooking is something that I usually enjoy, but I equally enjoy a quick and easy meal that only takes a few minutes to prepare.

Even people who love to cook want a whole bunch of quickies in the recipe arsenal, right?

For as many years as I can remember I’ve been taking my little guy to the library and each time we go I try to get a new cookbook to peruse because I’m frugal like that and don’t want to buy a cookbook unless it is chock full of stuff we’d love.

So, over the years I have looked through a  LOT of cookbooks. Well, I recently came across The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution

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It’s a great book that teaches you about cooking and the why and how of preparing all sorts of dishes.

It’s like learning how to build a foundation so you can start making your own plans, err recipes.

The pan fried pork chops caught my eye because I’m always on the lookout for a good pork chop recipe. I grew up having barbecued chops and I honestly have to tell you that I’ve never been a big fan of pork.

I figured I’d make these easy and quick pork chops because I had some I needed to use up and this recipe was simple and only needed a few ingredients.

I was shocked at how delicious they were considering the super simple preparation! It is totally the sauce that makes this recipe. From the time I started until we were eating was only 15 or 20 minutes. Yay for quick and easy :)

What’s your favorite quick and healthy meal? 

4 pork chops
salt and pepper to taste

Heat a skillet over medium and sprinkle salt and pepper to taste on your chops. Cook over medium for about 4-5 minutes per side or until they reach an internal temperature of 145 (the FDA recently lowered it. It was previously 160). When they’re done let them rest for 4-5 minutes before serving.

As soon as you get the chops going, start the sauce. It is super simple and should be done as by the time the chops are finished cooking.

1/2 cup stock or water (I’ve made it both ways and its good, but the stock is best!)
2 teaspoons Dijon mustard
1 tablespoon butter

Combine the sauce ingredients in a small pan and bring to a boil. Cook until the sauce is reduced by half.  If you have any juices from the resting chops, dump those in and serve the sauce over the chops.

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