Pork chops with herbes de Provence and Dijon mustard

I previously posted another pork chop recipe with caramelized onion and pears. This simple recipe for Pork chops with herbes de Provence and Dijon mustard, in a white wine sauce, was basically done the next day, with the same package that contained 4 (I had only used 2, so I had to come up with something else with the other 2).

Why choose organic meat

In order to limit our exposure to chemicals, hormones, etc., it is important to always purchase organic meats. Synthetic chemicals tend to store into fat cells, and by eating non-organic meat, we ingest them in much larger quantity. These chemicals then in turn go lodge themselves in our fat cells, and disturbs our organs. Organic meat is a lot more affordable these days, so look for a local organic farmer who treats his animals with integrity, and enjoy!

This recipe could not be any easier or faster. A quick weeknight dinner, that looks fancy enough to serve for guests on the week-end!

Enjoy!

ECP xo

Herbes de Provence and Dijon Mustard Pork Chops (4 servings)

• 2 large or 4 small local organic pork chops
• 2 large cloves of garlic, minced
• 1-2 large onions, thinly sliced
• 1 Tbsp. dry Herbes de Provence mix
• 2 Tbsp. grain mustard or Dijon mustard
• 1/2 cup organic white wine
• 1/4 cup spring or filtered water
• high quality extra-virgin olive oil for cooking
• grey sea salt and pepper to taste

In a large pan over medium heat, drizzle a generous amount of olive oil and  the onion slices. Sauté for 3-5 minutes, mixing often, until they are starting to look translucent and roasted on the edges.

Add the minced garlic and mix for a minute.

Add the pork chops, sprinkle the herbes de Provence on top, along with a pinch of salt and some pepper, and cook for approximately 4-5 minutes each side until nicely roasted.

Add the wine and the mustard, mix until the mustard is dissolved, then add the water.

Bring to a quick boil, cover the pan, reduce heat to medium-low and let simmer for 15-20 minutes, turning the chops once during that time.

Serve with some easy oven wedges (cut your potatoes, put in a big bowl, lightly drizzle with olive oil, mix until coated, sprinkle some black pepper, mix well. Do not add salt. Cook in a 400F oven for about 25-30 minutes. Turn them over after 20 minutes), along with a big portion of lightly steamed vegetable of your choice (I used Rapini).