Herbal Crusted Pork Chops With Mustard Cream Sauce

Ingredients

• 4 pork loin chops with bone
• 2 tablespoons whole grain mustard
• 2 tablespoons Dijon mustard
• 1 tablespoon balsamic vinegar
• 1 tablespoon garlic (fresh minced)
• 2 tablespoons olive oil
• 2 teaspoons lemon thyme (fresh minced)
• 1 teaspoon rosemary (fresh minced)
• 1 teaspoon sage (fresh purple
• minced)
• 1 tablespoon parsley (fresh minced)
• 2 teaspoons sea salt
• 2 teaspoons black pepper
• 23 cup sour cream
• 2 tablespoons date honey

Instructions

1. Place the oven rack in the center of the oven and pre-heat the oven to 450F.
2. In a bowl combine 1 tablespoon of whole grain mustard, 1 tablespoon dijon mustard, balsamic vinegar, 1 tablespoon of olive oil, rosemary, purple sage, 1/2 teaspoon sea salt 1/2 teaspoon and black pepper.
3. Whisk until combined.
4. Rinse the pork chops under cold water and pat dry with paper towels.
5. Season the pork chops with 1 teaspoon of sea salt and 1 teaspoon of black pepper.
6. Place the remaining olive oil into a hot skillet and brown both side of the pork chops.
7. Remove the pork chops and let stand for 3-4 minutes.
8. Coat the pork chops with the mustard sauce.
9. Place the coated pork chops on a sheet pan and bake for 8 minutes at 450 F and reduce the temperature to 325F Bake the pork chops until the internal temperature reaches 165F.
10. Remove the pork chops from the oven and let stand for 5 minutes.
11. MUSTARD SAUCE:.
12. In a bowl combine the sour cream, remaining mustards, salt, black pepper and date honey.
13. Whisk until the sauce is smooth.
14. Serve the sauce over the pork chops.
15. GARNISH: Fresh parsley.