Serves 4
Sautéed Pork Chops with Onion and Mustard Sauce
Ingredients:
½ teaspoon chopped fresh or dried dill or rosemary
½ teaspoon dry mustard, preferably Colman’s
½ teaspoon salt
½ teaspoon freshly ground black pepper
4 1¼ to 1½ inch thick center cut loin pork chops, either rib or T-bone, trimmed of external fat
1 tablespoon olive oil
Pan Sauce:
1 cup thinly sliced onions
½ cup white wine or dry vermouth
1 tablespoon coarse or smooth Dijon mustard
½ tablespoon chopped fresh or dried dill or rosemary
¼ cup low fat or regular sour cream
Flavor Step:
Coat the chops with the ingredients and sauté until cooked. Remove the chops from the pan and keep them warm.
To make the Pan Sauce:
Pour off all but 1 tablespoon of the fat from the pan and add the onions. Sauté for 5 minutes and stir in the wine or vermouth, Dijon mustard, and herbs, scraping up any browned bits from the bottom of the pan. Boil the sauce for a minute or two until it begins to turn syrupy. Remove the pan from the heat and stir in the sour cream. Pour the sauce over the chops and serve.
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