Thursday, January 28, 2010

Pork Chops & Mustard-Herb Sauce

Here's an easy recipe for pork chops with mustard-herb sauce. Pour stock into the frying pan after cooking to deglaze the bottom of the pan. All that's needed for the sauce is a tablespoon of mustard and fresh herbs. Serves 4.

1 tbsp butter
4 pork chops, 1 in. thick (2 lbs total)
1/2 tsp salt
Fresh ground black pepper
3 tbsp chopped onion
3/4 C chicken stock or low-sodium chicken broth
1 tbsp Dijon mustard or grainy mustard
1 1/2 tbsp mixed, chopped fresh herbs - parsley, tarragon, chives, rosemary
  1. Heat butter over moderately low heat in large frying pan. Season pork chops with salt and 1/4 tsp pepper.
  2. Add chops to pan and sauté 7 minutes. Turn and cook until browned and done to medium, about 7 min. longer. Remove chops and keep warm.
  3. Add onion to pan and cook, stir until soft (about 3 min.). Add stock and boil until reduced to 1/2 cup (about 3 min.). Stir in mustard, herbs, and 1/8 tsp pepper. Plate chops and pour sauce over them.

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