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Pork Chops Diane

Pork Chops Diane

Pork Chops Diane · ready in 25 min · 4 servings · 280 kcal per serving · easy · 9 ingredients

Juicy pork chops are pan-seared in butter, then coated in a bright, tangy sauce with lemon, Dijon mustard, and Worcestershire, finished with fresh parsley for a classic, restaurant style flavor.

Prep
10 min
Cook
15 min
Total
25 min
Serves
4
kcal
280
Difficulty
easy
AmericanFrenchMain dishesQuick (30 min or less)Gluten-freeHigh-protein (25 g+)Low-carb (20 g or less)

A QiMeal recipe · Updated

Ingredients · 4 servings

  • 40 gButter
  • 30 gLemon juice
  • 25 gWorcestershire sauce
  • 30 gDijon mustard
  • 8 gParsley, fresh
  • 12 gGarlic
  • 6 gSalt
  • 3 gPepper
  • 4Pork chops

Equipment

stovetop, chef knife, cutting board, ladle, serving platter, skillet, tongs, wooden spoon

Instructions

  1. Prep ingredients

    Gather all ingredients, mince the garlic, chop the fresh parsley, and place a large skillet on the stovetop. · 5 min

    What to look for: Butter fully melted and foaming

  2. Melt butter

    Heat the butter in the skillet over medium heat until fully melted and lightly foaming. · 2 min

    What to look for: butter foams gently

  3. Cook pork chops

    Add the pork chops to the skillet and cook over medium-high heat, turning once, until well browned on both sides. · 8 min

    When it is done: Internal temperature reaches 63°C and juices run clear

  4. Keep pork warm

    Transfer the cooked pork chops to a serving platter and keep them warm while you prepare the sauce. · 3 min

    What to look for: Sauce combined and glossy

  5. Build sauce

    Add lemon juice, salt, pepper, minced garlic, Worcestershire sauce, and Dijon mustard to the pan juices. · 3 min

    What to look for: sauce loosens and bubbles

  6. Heat sauce

    Stir the sauce over medium heat until heated through and slightly thickened. · 2 min

    What to look for: glossy and lightly thickened

  7. Sauce and serve

    Pour the hot sauce over the pork chops, sprinkle with fresh parsley, and serve immediately. · 1 min

    What to look for: Hot plated dish

Nutrition (per serving)

kcal280
Protein26 g
Carbohydrates2 g
of which sugars1 g
Fat20 g
of which saturated9 g
Fibre0 g
Sodium520 mg

Nutri-ScoreC

Allergens

Contains: milk, mustard

Storage and reheating

  • Fridge: up to 3 days
  • Freezer: yes, up to 2 months

Ingredient substitutions

Butter

  • olive oil: Choose a mild olive oil to avoid overpowering the sauce
  • ghee: Handles higher heat and adds nuttiness

Lemon juice

  • white wine vinegar: Adds sharper acidity than lemon
  • apple cider vinegar: Adds mild fruity acidity

Worcestershire sauce

  • soy free Worcestershire style sauce: Check label for gluten free compliance
  • balsamic vinegar: Will add sweetness

Dijon mustard

  • whole grain mustard: Adds texture from seeds
  • yellow mustard: More acidic and milder

Parsley

  • chives: Milder herbal note
  • dried parsley: Add at end to preserve flavor

Garlic

  • garlic powder: Add slowly to avoid bitterness
  • shallot: Finely mince

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