Garlic-Dijon Kunekune Pork Chops
November 10, 2026 • 0 comments
Pan-seared Kunekune pork chops with creamy garlic-Dijon sauce, green beans, mushrooms, roasted peppers, and toasted almonds make a rich but weeknight-friendly dinner.
- Prep Time:
- Cook Time:
- Servings: 2
Ingredients
- (2 (5–6 ounce) chops) Kunekune pork chops
- (6 ounces) green beans
- (4 ounces) cremini mushrooms
- (1/2 cup) roasted red peppers
- (2 tablespoons) sliced almonds
- (2 cloves) garlic
- (2 ounces) cream cheese
- (1 tablespoon) Dijon mustard
- (2 tablespoons) butter
Directions
Garlic-Dijon Kunekune Pork Chops
A silky pan sauce turns beautifully browned pork chops into a cozy ranch-table supper with crisp-tender vegetables.
Ingredients
Use the ingredient list below for exact quantities.
Instructions
- Trim green beans, slice mushrooms, chop peppers, and mince garlic.
- Sauté beans and mushrooms in oil until tender. Add peppers and almonds; cook until warmed and lightly toasted.
- Pat chops dry, season with salt and pepper, and sear over medium-high heat until browned and 145°F inside. Rest 5 minutes.
- Cook garlic in the pork skillet for 30 seconds. Add 1/4 cup water and scrape up browned bits.
- Reduce heat; whisk in cream cheese, Dijon, and butter. Season to taste and spoon over the chops.
Why It Works
Dijon’s acidity balances the buttery sauce, and the browned pan fond supplies deep savory flavor.
Tips
- Do not boil after adding cream cheese.
- Use a thermometer for chops of different thicknesses.
- Toast almonds only until fragrant.
Serving Suggestions
Serve with the green-bean mixture and a simple salad.
FAQ
Can I use bone-in chops? Yes; allow extra cooking time.
Can I substitute sour cream? Yes, stir it in off heat.
