Pork Chops with Dijon Mustard – Fläskkötletter med Dijon Senap

Ingredients

  • 2 pork chops (bone-in preferred) weighing 1/2 pound (226.7 g)
  • 1/4 cup (59 ml/ 73 g) salt (optional- for brine)
  • 2 cups (500 ml/ 453.5 g) water (optional- for brine)
  • 2 cups (450 ml/ 453.5 g) ice cubes (optional- for brine)
  • 2 tablespoons (30 ml/ 1.1 g) fresh dill, chopped (optional - for brine)
  • 1 tablespoon (15 ml/ 14g) olive oil
  • 1/2 cup (125 ml/ 113 g) chicken broth (only for slow/pressure cooker)
  • white pepper to taste
  • 2 tablespoons (30 ml)/ 30 g) Dijon mustard

Directions

Brine- (optional)- Heat the water until warm and add the salt, mixing well until fully combined. Add the ice cubes to cool the water. Finally, add the chopped dill. When water is cooled, place the pork chops in a dish, cover with the brine solution, cover and let the meat brine for 30 minutes to 10 hours. Remove the pork chops from the brine and store in fridge until ready to cook. Discard the brine.

Stove-top Version 1- Pat dry pork chops with a paper towel. Heat oil in a skillet over medium-high heat to high heat. Open windows if needed as this may make smoke. Add the chops and sear each side quickly to help retain liquids- approximately 1-2 minutes on each side. Lower the stove-top heat to medium and place a cover on the skillet. Cook the chops for 5-8 minutes until internal temperature is 145F/ 63C. Set chops aside to rest for 5-10 minutes before serving.

Grill- Pat dry pork chops. Heat part of grill on high, and sear each side of pork chops for 2-3 minutes each. Then move the pork chops to a cooler part of the grill, and cook for another 10+ minutes, with the cover of the grill on, until the inside of the pork chops reach 145F/63C. Set chops aside to rest for 5-10 minutes before serving.

Oven- Preheat oven to 450F/ 232C/ Gas Mark 8. Pat chops dry with a paper towel. Heat an oven-safe skillet on medium-high heat. Carefully add oil, and then pork chops. Open windows if needed as this may make smoke. Sear the pork chops for 1-2 minutes on each side. Then place the skillet in the oven and cook 3-4 minutes on each side. Make sure internal temperature has reached 145F/ 63C. Set chops aside to rest for 5-10 minutes before serving.

Slow Cooker- For this type of cooking it is definitely preferred to use bone-in pork chops to avoid a dry end result. Cheaper cuts of pork chops can be used well here. Pat dry pork chops with a paper towel. Heat oil in a skillet over medium-high heat to high heat. Open windows if needed as this may make smoke. Add the chops and sear each side quickly to help retain liquids- approximately 1-2 minutes on each side. Place pork chops into slow cooker with oil, chicken broth, and 1/2 (125 ml) water. Cook on low for 3-6 hours until internal temperature reaches 145F/63C.

Pressure Cooker- For this type of cooking it is definitely preferred to use bone-in pork chops to avoid a dry end result. Cheaper cuts of pork chops can be used well here. Pat dry pork chops with a paper towel. Heat oil in the pressure cooker on saute. Add the chops and sear each side quickly to help retain liquids- approximately 1-2 minutes on each side. Turn off saute function. Add chicken broth and extra water to meet the minimum liquid requirements of your pressure cooker model. Seal the lid completely. Cook on high for 15 minutes (internal temperature 145F/63C).

Season with white pepper to preference, and serve with one tablespoon (15 ml) Dijon Mustard per pork chop. Smaklig måltid!

Base recipe makes two pork chops, served with one tablespoon (15 ml) Dijion mustard a piece.

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About This Recipe

Pork chops are a delicious and easy recipe to add to your low carb repertoire, if don't already make them regularly! I've included the optional directions on how to brine pork chops, which will help to ensure those chops that are leaner, to still be juicy and less likely to over cook. Pork is a popular meat in Sweden, so I've added a touch of dill to the brine for a bit of fun. I recommend buying pork chops that are at least an inch thick, which will also help prevent overcooking. Smaklig måltid!

Note- If you cook the pork chops in a slow cooker and use the chicken broth, the adjustment for the macros is listed in the macro adjuster.

Recipe Macros per Serving

Protein: gram(s)

Carbs: gram(s)

Fiber: gram(s)

Fat: gram(s)

Calories:

Net Carbs: gram(s)