Pork Chops with Dijon Gravy

I grew up not really enjoying pork chops, since they were always dry. Matt doesn't really like them, either. But guess what?! After tonight I got, and I quote, "I don't really like pork chops, but I REALLY like yours." Yay! I love getting compliments about my food. :)

These pork chops take minimal work. Seriously, it would be hard to mess these up. And they're super flavorful and very moist. Dry pork is the WORST, but these are far from that :) I made a pan gravy while the pork rested. Served with a veggie and roasted potatoes, these make a fabulous well rounded meal. Yummy yummy!

For the pork chops:

Two bone-in pork chops (please, use bone in. That's key to juicy, yummy pork. Boneless will dry out like you won't believe)
Salt
Pepper
Herbs de Provence (Or you can use whatever seasonings you want, but Herbs de Provence tastes really good with dijon mustard)
Butter (I know, I know. Sorry).

1. Melt some butter in the bottom of a pan over medium heat. You need enough to cover the whole bottom
2. Season both sides of the pork with salt, pepper, and the seasonings
3. Place the pork in the pan. Cook for 7 minutes. Flip, add more butter if needed, and continue to cook for 7 more minutes
4. Remove from pan and rest

For the pan gravy:

Flour
Dijon mustard
Milk
Salt
Butter, if needed

1. Turn the pan down to low. Using the drippings (mainly butter) from the pan, sprinkle some flour in the pan and whisk with the drippings. You only need enough flour to make a one-to-one ratio. You can do less, but definitely do not do more than one-to-one with the flour, or your gravy will be really thick.

2. Whisk in the milk and the Dijon mustard, along with a sprinkling of salt. Sorry I don't really do measurements, just eyeball it. Your gravy will become thick. If you want it thicker, continue adding milk and Dijon. Also, if you want a thinner gravy, use less flour in step one. You can also add more butter at this time. Heat through.

Serve the gravy with the pork chops. Yummy!

Notes:

If you don't like Dijon mustard, just leave it out. Without the Dijon, you'll make just a regular ol' pan gravy, which is just as delicious :)

You can try making an even thinner/healthier gravy by using chicken stock instead of milk.