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
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.