Pork Chop in Mustard Cream with Green Beans

Name: Pork Chop in Mustard Cream with Green Beans
Prep time: 8 min
Cook time: 20 min
Total time: 28 min
Yield: 1 serving
Ingredients: 180 g Boneless pork loin chop, about 2 cm thick; 2 g Salt; 0.5 g Black pepper; 100 g Green beans, trimmed; 1 tsp Olive oil; 1 clove Garlic clove, crushed; 1 sprig Fresh thyme; 30 ml Dry white wine; 50 ml Cooking cream; 2 tsp Dijon mustard; 10 g Butter; 3 g Fresh parsley, chopped

28 min · Easy · Serves 1

670 kcal per serving · 41g protein

A French bistro plate that happens to be low in carbs: a pork chop seared golden, then finished in a quick pan sauce of white wine, cream and Dijon mustard. The browned bits left by the pork chop are what flavour the sauce, so everything happens in the one pan. Buttered green beans stand in for the usual potatoes and soak up the mustard cream.

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Ingredients

180 g Boneless pork loin chop, about 2 cm thick
2 g Salt
0.5 g Black pepper
100 g Green beans, trimmed
1 tsp Olive oil
1 clove Garlic clove, crushed
1 sprig Fresh thyme
30 ml Dry white wine
50 ml Cooking cream
2 tsp Dijon mustard
10 g Butter
3 g Fresh parsley, chopped

Method

Season the pork chop

Pat the pork chop dry with kitchen paper and season both sides with the salt and black pepper.
Boil the green beans

Bring a pot of salted water to a boil, add the trimmed green beans and cook for 5 minutes, until the green beans are bright green and just tender. Drain the green beans in a colander.
Sear the pork chop

Heat the olive oil in a large pan over medium-high heat, then cook the pork chop for 4 minutes on each side, until deep golden and firm when pressed. Move the pork chop to a plate to rest.
Build the mustard cream sauce

Lower the heat to medium, add the crushed garlic and thyme sprig to the same pan and stir for 30 seconds until fragrant, then pour in the white wine and scrape up the browned bits. Stir in the cream and Dijon mustard and simmer for 3 minutes, until the mustard cream sauce coats the back of a spoon.
Finish the pork chop in the sauce

Return the pork chop and any resting juices to the mustard cream sauce and simmer for 2 minutes, turning the pork chop once to coat.
Butter the green beans

Melt the butter in the empty green-bean pot over medium heat, add the drained green beans and toss for 1 minute, until glossy and hot.
Plate

Plate the pork chop with the mustard cream sauce spooned over and the buttered green beans alongside, then scatter with the chopped parsley.