Wednesday, April 17, 2013
Pork Chops with White Wine and Mustard Sauce
We eat a lot of pork around here. I am just now noticing this. I am writing this post about this great pork dish we had last week and while I am sitting here I am smelling the amazing aroma coming from the pork I have in the slow cooker for dinner tonight. Yes, I finally remembered to put something in the slow cooker. Last year I had it planned for once a week when our schedule was hectic in the evenings. This year it seems our schedule is hectic every night and for some reason I can not get my stuff together. Except for tonight, when we get back from karate- dinner will be ready. Yay!! But back to the pork dish pictured here. I think we can all agree that white wine and Dijon mustard is one of those great culinary combos. It always works well together and with just about anything, pork, fish, chicken and veal to name a few. This dish was as good as expected (maybe even a bit better considering hubby was late and this sat in the oven for a while and fortunately did not dry out.) I hope to make this again with a thicker bone-in chop, but I tend to buy whats on sale when I can so this is what we had in the house last week. Did I mention the white wine and mustard was combined with butter and parsley - so good....Enjoy!!!
recipe adapted from Chow.com
2 - 4 pork chops (depending on size)
1 teaspoon olive oil
1/2 cup dry white wine (can sub chicken broth)
3 tablespoons butter, cut into small pieces and at room temperature
2 teaspoons chopped Italian parsley leaves
1 1/2 teaspoons Dijon mustard
Preheat oven to 400 degrees.
Drizzle oil over pork chops and season both sides generously with salt and pepper.
Heat a large oven-safe pan over medium-high heat and place the chops in the pan and cook undisturbed until they’re golden brown on the bottom, about 3 minutes.
Flip over the chops and place the pan in the preheated oven. Bake until the chops are golden brown on the second side -this should take about 7-10 minutes.
Once it's browned, remove the pan from the oven and place it on the stove top. Transfer the chops to a plate and tent them loosely with foil.
If there is a lot of fat in the pan carefully pour it out. Add the white wine to the hot pan and place it over medium-high heat, and cook, scraping up any browned bits that have accumulated on the bottom of the pan, until the wine is reduced by half, about 3 minutes. Once reduced, remove from the heat. Add your butter 1 piece at a time, letting each melt before adding the next(whisk as its melting.) Once all the butter has melted the sauce will be thickened. Now whisk in the parsley and mustard. Season the sauce with salt and pepper as needed.
Last year at this time I made Pumpkin Granola Bars
Two years ago at this time I made Shrimp, Leek and Spinach Pasta
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