TIME: 45 min PORTIONS: 4 DIFFICULTY LEVEL: 2
900 gr. Boneless pork chops
½ tsp ground cuminο
½ tsp paprika
Flake salt, to taste
Black pepper, freshly ground, to taste
2 tbsp butter, divided (1 tbsp + tbsp)
4 cloves garlic, crushed
1 bay leaf
1 ½ cups milk
¼ cup oregano & thyme mustard Kalamata Papadimitriou
The zest from one lemon
1-2 tbsp butter
1-2 tbsp flour
1 tsp fresh thyme
Preheat the oven at 200 C.
Season the pork chops from both sides with the cumin, paprika, salt and pepper.
Place a large ovenproof skillet over medium to high heat and add 1 tbsp butter to melt.
Sear the chops for 2-3 minutes on each side until browned.
Remove the chops from the skillet and leave aside.
In the same skillet, melt the remaining (1tbsp) butter over medium heat.
Add the garlic and cook for 1 minute until it releases its aroma.
Add the bay leaf, the milk, the oregano & thyme mustard and the lemon zest, stir, lower the heat and let simmer.
Taste and season with salt and pepper if necessary.
Return the chops in the skillet and cover it with a lid or a piece of aluminium
Place the meat in the oven for 15-30 minutes, until cooked to your liking.
Remove the chops from the skillet, slice them and leave them aside.
Heat up the sauce and let simmer. While simmering, add 1 -2 tbsp butter and 1-2 tbsp flour; whisk with a metal balloon whisk until the flour is incorporated to the sauce.
As soon as the sauce thickens and turns creamy, remove it from the heat.
Pour the mustard sauce over the pork chops, sprinkle with some thyme and serve.