Monday, April 4, 2011

Pork Chops with a Dijon Mustard Sauce

I feel like I fall into a rut when it comes to cooking.  Most of the things we cook on a regular basis are pretty good, but even then I like a little variety.  However, I need it to be easy.  I need most of my food to fall into that week-night quick meal category.  And sometimes that translates to "it's pretty good, but not fantastic."   

But every once in a while I come across something that makes me think about how lady-like it would be to actually lick the plate.  This was one of those recipes...and I didn't even have all of the right ingredients.  Kroger was out of fresh tarragon so I decided to just wing it with dried herbs instead.  I also only had bone-in pork chops that night.  I actually like those because I can be just as un-lady-like while eating them, however they are usually a little thinner than the boneless ones.  I also used this as a good excuse to buy white wine.  We rarely drink white wine around the house.  Jason is just so-so with it and I gravitate toward a good red.  For this I grabbed a bottle of Toad Hollow Chardonnay.  We found their tasting room on our last trip to Sonoma and came home with a few bottles.  They are very reasonably priced ($10-25) and we both enjoyed the Chardonnay.  Although Jason was slightly disappointed to see me pour a serving into the pan for the sauce...


Dijon Mustard Pork Chops adapted from So Tasty, So Yummy
  • 4 pork chops, boneless or bone-in
  • 1 T olive oil
  • 1/3-1/2 cup white wine
  • 1/2 cup light cream
  • 1/2 cup chicken broth
  • 1 1/2 t dried tarragon
  • 1/2 t dried basil
  • 2 T Dijon mustard
Preheat the oven to 425.  Heat the olive oil in a heavy skillet over medium-high heat.  Season the pork chops with salt & pepper before searing them in the pan.  Cook for about 3 minutes on each side, move to the oven to finish cooking.  Remove the pan from the heat and let it rest for about 5 minutes.

Return the pan to the stove and deglaze it with the wine, simmer for about 2-3 minutes, stirring.  Add the cream, broth, spices & mustard and cook until the sauce is reduced, stirring occasionally for about 10 minutes.  Season with salt & pepper if desired and serve over the pork chops.

I promise not to judge if you cannot control yourself and decide to lick the plate.  This sauce even held up well for leftovers the following night.

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