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I made this last night and it was so tasty, the sauce was delicious. I just halved everything for us and it worked really well. It would be nice done with a pork tenderloin that could be sliced and nicely arranged on a plate Definitely one I'll make again
Pork Chops with Dijon Sauce Recipe
Cook time: 30 minutes
1 Tbsp butter
1 Tbsp olive oil4 center-cut rib or loin pork chops
SaltFreshly ground black pepper
1/4 cup chopped shallots
1 cup dry white wine
3/4 cup chicken stock*3/4 cup heavy cream
2 Tbsp Dijon mustard1 Tbsp chopped parsley (optional)
1 Pat the pork chops dry with paper towels. Sprinkle salt and pepper all over them. Heat the olive oil in a large skillet over medium high heat. Stir in the butter. As soon as the butter has melted, add the pork chops to the pan and sear them, about 2-3 minutes on each side. Reduce the heat slightly if the chops brown too quickly.2 Remove the pork chops from the pan and pour off most of the fat. Add the green onions or shallots and cook them on med high heat until softened, about 1 minute. Add 1/2 cup of the wine and bring to a boil, deglazing the pan by scraping the brown bits from the bottom of the pan. Stir in the stock and return chops to the pan. Bring sauce to a simmer, reduce heat, cover and cook until chops are cooked through (145°F internal temp), about 10 to 15 minutes.3 Remove the pork chops to a warm platter; cover with foil to keep warm. Add the remaining half cup of wine. Increase the heat to high to boil the pan juices. Reduce the juices by half, about 3 minutes. Add the heavy cream and boil 3 minutes more, until sauce reduces and thickens, and scraping the pan with a wooden spoon leaves a trail. Remove from the heat and whisk in the mustard and parsley. If you want, add more mustard to taste. Place chops on a bed of sauce and serve.Yield: Serves 4.
I just copied this, and will try it very soon. I love mustard sauce on pork.
Hope you enjoy it Tammy as much as we did
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