fresh ground (fresh ground )black pepper, to taste
1(1 )bay leaf
1teaspoon(5ml)dried thyme leavesor fresh thyme
zest of 1 lemon
additional fresh cracked black pepper and saltto taste
Optional For Thicker Sauce:
Additional 1-2 Tablespoons(15-30g)butter, to thicken sauce
1-2Tablespoons(15-30ml)flour, to thicken sauce
Preheat oven to 400°F.
Season both sides of pork chops with ground cumin, paprika, salt and pepper.
Heat large oven-proof skillet on medium-high heat and then melt 1 tablespoon of butter. Sear both sides of the pork chops until golden brown, about 2-3 minutes per side. Remove pork chops from pan and set aside.
In same skillet over medium heat, melt the remaining 1 tablespoon of butter, add garlic and cook until fragrant, about 1 minute. Add bay leaf, milk, thyme, dijon mustard, and lemon zest. Stir and reduce heat to bring liquid to a low simmer. Taste the sauce and season with salt and pepper to taste.
Add pork chops back into the skillet and cover with a lid or aluminum foil. Bake the pork chops for about 15-30 minutes or until fully cooked and to your desired tenderness (Different thickness of pork chops will change cooking times).Serve the pork chops with the milk-mustard sauce. Add thyme garnish as an option.
(optional) For a thicker sauce (gravy), remove the pork chops from the pan. Heat up the pan of milk sauce again to a low simmer. Whisk in a tablespoon or two butter and flour until all flour clumps are removed. Sauce will get thicker as it cooks. Once gravy is thick and creamy, remove from heat and serve immediately.