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Pork Chop Surf & Turf 

w/ Creamy Dijon Shrimp


Dijon Sauce

2 tablespoons Dijon mustard

2 tablespoons mayonnaise

1 teaspoon white wine vinegar

1/2 teaspoon low sodium soy sauce

1 teaspoon sugar

1/4 teaspoon ground fennel seed

1/8 teaspoon white pepper

Roasted Potatoes

4 medium sized gold potatoes

Olive oil

Salt & pepper

Parchment paper

Pork Chops

2 thick cut boneless pork chops

Olive oil

Salt & pepper

Oven safe, heavy-bottom pan or cast iron skillet

Oven proof meat thermometer



1 tablespoon olive oil

1 large shallot sliced into rings 

10 large shrimp, peeled & deveined

2 tablespoons butter

3/4 teaspoon minced garlic

Salt & pepper

Fresh, chopped flat leaf parsley




Dijon Sauce

Whisk all ingredients together and set aside.

Roasted Potatoes

Preheat oven to 425 degrees.

Scrub potatoes and dry off.  Slice potatoes into 1/2 inch thick rounds.

Arrange potato rounds onto a baking sheet lined with parchment paper. Brush both sides of potato rounds with olive oil and season with salt & pepper.  Place in center of oven and roast for 12 minutes. Remove from oven and turn potato rounds over. Place back in oven for 10-12 more minutes until browned on top.  Remove and keep warm. 

Pork Chops

Set oven temperature to 400 degrees.  

Pat dry the pork chops and season with salt & pepper. Place the pan on the burner over med-high temperature and add 1-2 tablespoons of olive oil.  Once the oil is shimmering hot, add the pork chops and sear both sides about 3-4 minutes then flip and repeat. Sear the sides too, if desired.  

Insert a meat thermometer into the center of one of the pork chops and place in the center of oven. Cook until internal temperature reaches 145-150 degrees.  Remove from oven and place pork chops with the roasted potatoes to keep warm.


Heat the olive oil in a sauce pan over medium-low to medium temperature.  Add the shallots and cook until edges are caramelized. Spoon shallots onto a small plate and add the butter to the pan. If the butter starts to brown lift the pan off the burner to cool some. Add the shrimp and toss for about 2 minutes.  Add the garlic, toss and cook for 1-2 more minute or until the shrimp are slightly opaque and white in color.  Be careful not to burn garlic.  Scrape the shrimp with the butter into the Dijon sauce and toss.  

For each serving, stack potatoes on a plate with a pat of butter, top with a pork chop and pile shrimp on top. Spoon more sauce over the top and finish with shallots & parsley.  Serves 2

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