- 1kg pork loin chops
- 1/2 teaspoon olive oil
- 2 tablespoons butter, divided
- 2 cloves garlic, crushed
- 2 tablespoons Dijon Mustard
- 1/2 bunch thyme, leaves removed from stems
- 2 teaspoons finely grated lemon zest
- 2 cups Devondale Full Cream Long Life Milk
- 1 tablespoon flour
- Mash and vegetables to serve
| - Pre heat oven to 200°C
- Season both sides of pork chops
- Heat an oven-proof frypan over medium high heat. Add oil and 1 tablespoon of the butter, melt and then add the chops. Sear both sides of the pork until brown. Remove and set aside
- Reduce heat to medium, add remaining butter, stir to melt. Add the garlic and fry until fragrant. Add mustard, thyme, lemon zest and milk. Stir until combined and season
- Simmer for 5 minutes and then return pork to pan. Cover with a lid or foil, then transfer to the oven
- Bake for 15-20 minutes or until cooked
- Return pan to the stove-top. Remove pork and keep warm under foil
- Heat the remaining sauce over a medium heat and whisk in flour to thicken. Simmer for 5 minutes
- Serve pork with your choice of vegetables and mashed potatoes. Top with sauce
|
