Friday, January 13, 2006

Pork chops in mustard sauce

Serves 4

6-8 pork chops depending on size and who's eating
salt, pepper, thyme, rosemary
1-2 tbl olive oil
1 onion, sliced
4 garlic cloves, chopped
1/4 cup dry white wine or dry vermouth
1/4 cup chicken stock
1-2 tbl dijon mustard
2-3 tbl sour cream

Salt & pepper pork chops and brown in olive oil in oven-proof skillet in batches(about 3 at a time). Season w/ thyme and rosemary. Saute onions and garlic until onions are translucent. Season w/ salt, pepper, thyme and rosemary. Deglaze pan with wine and chicken stock.
Cover pan and bake for 1 hour at 350, checking after 30 minutes to make sure there is still some liquid in the pan. If not, add some stock.

Remove pork chops to platter and place skillet on stove top on low heat. Add 1-2 tbls dijon mustard and 2-3 tbl sour cream, stir to incorporate. Taste and correct seasonings, pour over pork chops.

Serve with smash potatoes or rice pilaf.

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