This creamless cream sauce has so much flavor, you'll want to drink it. Cooked with simply seasoned, bone-in pork chops, this is a perfect main dish to top mashed sweet or russet potatoes.
thickening slurry1/4 cup water + 1 Tbsp potato starch
Instructions
Season & Sear the Chops
Place a cast iron dutch oven on the stove on medium heat.
On a sheet pan or plate, whisk together the potato starch, salt and pepper. Dredge each pork chop in the mix until coated on all sides.
Add the olive oil and duck fat to the heated dutch oven. Sear the pork chops, 3 at a time, for about 5-8 minutes on each side until browning occurs. Remove and set on a wire rack.
Make the Sauce
To the dutch oven, add the diced onion and season with a pinch of salt. Sweat the onion until translucent, then add the broth, coconut cream, mustards, maple syrup, and cinnamon stick. Bring to a simmer, stirring to combine.
Once the sauce is simmering, add the pork chops into the dutch oven, along with the capers, and cover. Simmer, covered, for 10-12 minutes until pork chops are cooked through to at least 145, no more than 160.
Add the thickening slurry and stir to combine. Allow to simmer an additional 30 seconds to fully thicken before removing from heat.