Monday, December 3, 2007

Pork Chops with Mustard Cream

When we were at the grocery store Saturday, Chad had mentioned that he was craving pork chops. So into the cart they went. We chose bone-in chops since they have so much more flavor. I'm always on the hunt for a good pork chop recipe, one that is relatively quick (meaning without brining) and not a ton of ingredients. I looked on line for some recipes and found one here, but I modified it a bit. I'm glad I tried this recipe, the chops turned out so moist and yummy and the sauce was perfect for the mashed potatoes I whipped up. I'm sure to make this dish again.

Pork Chops with Mustard Cream
  • 4 1 inch thick bone in pork chops
  • Flour for dusting chops
  • Salt and Pepper
  • 3 Tbs. butter divided
  • 2 Tbs. olive oil
  • 1/2 cup diced onion
  • 1 cup crimini mushrooms
  • 2 large cloves of garlic minced
  • 1 1/2 cup chicken stock warmed
  • 1/4 cup dry white wine
  • 1/4 cup heavy cream
  • 1 Tbs. dijon mustard
Heat oven to 350
Season chops with salt and pepper and dust with flour. Heat 2 Tbs. of butter and 1 Tbs. olive oil in a large skillet over med. high heat. Brown chops on each side for about 3 minutes. Transfer to another plate and keep warm. Add the rest of the butter and olive oil to the pan and add the onions and mushrooms. Saute for about 5 minutes, add garlic and saute 2 minutes more. Deglaze the pan with the white wine and let reduce by 1/2 about 6-8 minutes. Add warm stock, and stir contents together. Add chops cover with foil and cook for about 15 minutes covered. Uncover and cook about 5-10 minutes more. Remove chops to a plate and cover with foil to keep warm. Return skillet to burner and heat juices over med. low heat. Add heavy cream and let reduce to become thick. remove from burner and add dijon mix thoroughly.
Serve chops and sauce over mashed potatoes
Mashed Potatoes
  • 4 med. sized russet potatoes
  • 3 Tbs. unsalted butter
  • 1/4 cup hot milk
  • salt and pepper
Peel and cut potatoes into chunks. cover with cold water and heat to a boil. Lower heat to get a gentle boil and cook for about 15 minutes or until fork tender. Remove from heat drain and put back in pot. Turn heat to low and shake pot to remove excess moisture. Add butter and salt and mash with a masher. Add milk and remove from heat. Continue to mash until you get your desired consistency.


Elly said...

Mmm, these look delicious, Ally!

Nicole said...

This looks really good... I LOVE your blog!

Lani T said...

I just made these tonight and added them to my blog. They were yummy!