REC. & REV. Honey Mustard Pork Chops posted by Salsarose

4 boneless pork loin chops
1 teaspoon garlic powder
Kosher salt and freshly ground black pepper
2 teaspoons olive oil
1/2 cup white wine
1/4 cup chicken broth
2 Tablespoons Dijon mustard
1 Tablespoon honey
1/4 cup heavy cream

PREPARATION:
Season pork chops on both sides with garlic powder,
salt, and pepper. Heat a heavy, deep skillet over
medium high heat. Add olive oil and swirl to coal the
bottom of the pan. Sear pork loin chops on both sides
until browned, turning only once. Remove to a platter.
Carefully add white wine to the pan drippings and
stir, scraping up any browned bits, for 2 minutes
until reduced by half. Add chicken broth, Dijon
mustard, and honey. Whisk to combine and continue
cooking over medium heat for 2 minutes. Whisk in cream
and cook until thickened, about another 2 minutes.
Return pork chops to the skillet, along with any
drippings. Turn to coat both sides and reheat about 1
minute. Serve pork loin chops with the honey mustard
pan sauce.

Yield: 4 servings

This recipe deserves a 5 star rating.It's the kind of entree  you'd expect from a fine dining kitchen.The sauce was just the right consistency and the chops were done to perfection. I served them with roasted new potatoes and glazed carrots.The next time I make them( which will be next week) I'll add maybe 1 more tsp. of honey to the sauce for just a little more sweetness. Thank you salsarose for such an outstanding recipe. Depo!!!

This sounds good. Do you see any problem using fat free 1/2 and 1/2 for the heavy cream? And, do you think I could just use more chicken broth and omit the white wine? Or use apple juice in place of the wine? (I think I've read that somewhere).

Outstanding ~  Thanks Depo and Thanks Salsa ~  sounds like a ~   Janie ~

This does sound "High End"

Thanks Salsa and Thanks for the review on this one Depo.

This did look like a winner.

 Thank you both.

 Rosie

I saw your review this morning but couldn't post on it?? Still having trouble.

This sounds great, thank-you guys for the rec & rev.

(Depo, went back to Albq area. Did you remember you helped me out a couple of years ago? Was going to go on the Turquoise Trail again, but took the back sceenic route from Taos to Santa Fe instead. What a trip!!)

Jjb

Jill,we took that route also.Stopped on the way back to look at the river and GF left her door open.A BIG gust of wind whipped through and sucked my windshield cover right out of the car and down to the river.LOL Depo!!!

Rats, I knew the spelling didn't look right on scenic..lol.

I'm not sure we're talking about the same road. This one I was actually scared that we would never be heard from again. Not even sure how they built some of those houses back in there. I wish we had taken the route by the river back, it was so pretty. So was this other way, just very, VERY remote.

That must have been one strong gust...lol. Sheesh!

Depo,thanks for the recipe.We all love pork.I think I am  a very good cook and baker,but I always have trouble with pork getting to dry. As I understand,you only browned the chops,so it must only have taken 10 minutes of cooking? Besides the 1 minute rewarming.

Thanks,Renate 

Renate,I no longer cook my pork to well done as it has changed so much that it is no longer necessary.Maybe 3-4 minutes per side is plenty.I find that if you cook it well done is when it dries out and becomes cardboard.A little pink in pork nor won't hurt at all. Depo!!!