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Fried Pork Chops w/ Mustard Gravy & Sautéed Greens

A masterclass in breading adhesion and pan sauce reduction. Thick, bone-in pork chops utilize Dijon mustard as a brilliant, acidic binder for a crisp Parmesan crust, pan-fried to a deep golden brown and served over sherry-braised Swiss chard, finished with a rich, roux-thickened mustard cream gravy.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner Party, Main Course
Ingredients Method

Ingredients
  

The Harvest Greens
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 whole leek halved, thoroughly rinsed, and thinly sliced (white/light green parts only)
  • 1 pound rainbow Swiss chard stems trimmed, leaves rolled and thinly sliced (about 6 cups)
  • ¼ cup dry sherry
  • ½ cup low-sodium chicken broth or vegetable broth
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse black pepper
The Crusted Pork Chops
  • 4 4 to 6-ounce 1-inch thick, bone-in pork chops
  • 2 tablespoons Dijon-style mustard for brushing
  • 2 cups dry breadcrumbs
  • 2 ounces Parmesan cheese freshly grated (about ½ cup)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ cup olive oil for frying
  • 2 tablespoons unsalted butter for frying
The Mustard Cream Gravy
  • 1 tablespoon unsalted butter
  • 1 tablespoon unbleached all-purpose flour
  • ¼ cup dry white wine
  • 1 tablespoon Dijon-style mustard
  • 1 ½ cups half-and-half
  • ½ teaspoon ground nutmeg
  • Kosher salt and coarse black pepper to taste

Method
 

Braising the Harvest Greens
  1. Heat the 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the sliced leeks and sauté until deeply golden, about 3 to 5 minutes.
  2. Add the sliced Swiss chard and toss gently until the leaves are fully wilted, about 5 minutes more. Season aggressively with the kosher salt and coarse black pepper.
  3. Pour the dry sherry into the skillet to deglaze, cooking until the sharp alcohol scent burns off and the liquid almost entirely disappears.
  4. Stir in the chicken broth. Reduce the heat to low, cover partially, and simmer until the greens are incredibly tender and soft, about 10 to 15 minutes.
Breading & Pan-Frying the Chops
  1. Pat the pork chops completely dry with paper towels. Brush both sides of the meat with an even, thin layer of the Dijon mustard, and season lightly with salt and pepper.
  2. In a shallow bowl, vigorously whisk together the breadcrumbs, grated Parmesan cheese, oregano, thyme, garlic powder, and onion powder.
  3. Dredge the mustard-coated pork chops into the crumb mixture, pressing down heavily to ensure the breading adheres securely to the meat.
  4. Heat the ¼ cup of olive oil and 2 tablespoons of butter in a large, heavy-bottomed skillet over medium-high heat until shimmering and foaming.
  5. Carefully lay the breaded chops into the hot fat. Fry undisturbed until a deeply shattered, golden crust forms, about 3 to 5 minutes. Carefully flip and fry the second side until golden and the interior is cooked through, about 5 minutes more. Transfer to a platter and tent loosely with foil.
The Roux & Mustard Gravy
  1. In the same skillet used to fry the pork (do not wipe it out), melt the final 1 tablespoon of butter over medium heat.
  2. Sprinkle the 1 tablespoon of flour evenly over the butter and whisk continuously to establish a pale golden roux, cooking for 1 minute to remove the raw flour taste.
  3. Whisk the dry white wine aggressively into the roux to deglaze the pan, pulling up the savory, caramelized pork fond.
  4. Stir in the Dijon mustard, then slowly stream in the half-and-half, whisking continuously until the liquid thickens into a rich, glossy gravy.
  5. Stir in the ground nutmeg. Taste and adjust the seasoning with salt and pepper.
  6. To serve, lay a bed of the tender, sherry-braised greens on a warm plate, top with a crisp, golden pork chop, and ladle the mustard cream gravy generously over the meat.