Prep the “Pork”: Season seitan or tofu slices with olive oil, garlic powder, salt, and pepper.
Sear to Golden: Heat a skillet over medium heat and cook each side for 5–6 minutes until crisp and golden. Set aside.
Start the Sauce: In the same pan, melt vegan butter and sauté minced garlic for 1 minute until fragrant.
Add Wine & Broth: Pour in the white wine and let it simmer for 3–4 minutes until slightly reduced. Add vegetable broth.
Make it Creamy: Stir in Dijon mustard, thyme, lemon zest, and plant cream. Whisk until smooth and thickened.
Combine & Simmer: Return the “pork chops” to the pan and coat them in the sauce. Simmer for 5 minutes.
Finish with Flair: Garnish with parsley and serve with roasted potatoes or rice. Don’t forget your wine glass—chef’s rule.
