January 14, 2009

Pork Chops with Mustard Sauce

I found this recipe on a winery site that sounded delicious. It was created by their executive chef. I changed it up a bit. I brought out the nice dinner plates and lit candles for this one. I hope you enjoy it!

4 center cut pork chops, 1 1/2 - 2 inches thick (I used them on a bone for flavor, you can use boneless if you wish)

Salt and Pepper to taste

2 Tbsp olive oil

1/2 cup white wine

14 oz. chicken broth

3 tbsp stone ground mustard

2 garlic cloves, chopped

2 tsp dried dill

In a large saute pan add olive oil over med-high heat. Season the pork chops with salt and pepper and add to the saute pan. Cook for 5 minutes on each side or until brown. Add the white wine, let reduce to a glaze. Then add the chicken broth and cover. Reduce heat and simmer for 15 minutes. Remove the chops from the pan to a plate and cover. Turn up the heat and add the mustard, garlic and dill then boil for a minute. Season with salt and pepper to taste. Optional: You can add a tablespoon of butter to enrich the sauce. If you want it thicker, mix 1/2 cup of the sauce with a tablespoon of cornstarch. Whisk into pan until creamy.

Serve with noodles, wild rice or steamed vegetables. The sauce is really good so you'll want to mop it up with something.


Emily said...

Looks like a nice dinner! I like that you used dill... it's not used very much, but it's so good.

ericsandoval said...

mmmm.. delicious. when can i come over for dinner?