How to make Dijon Mustard Sauce for Pork



Pork Chops with Mustard Cream Sauce

Jan 18, 2011

I like sauces. I can fancy up my own plain piece of protein, but the kids can eat theirs without. Mustard sauces are my go-to way to dress up pork chops, and this sauce is lush. The recipe, adapted from Simply Recipes, calls for cream, but I couldn't bring myself to buy a whole carton of cream. Half-and-half was a good substitute and I'll use the leftovers in my coffee.

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For how I did it, read on:

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I started by patting the chops dry (these were about 1 1/2 inches thick) and seasoning with salt and pepper. I heated 1 tablespoon oil in a deep skillet, then added some butter. Once the butter had melted, I added the chops. I browned on each side for 3 minutes, then removed the chops from the pan. You can see that the chops aren't nearly done.

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I poured out most of the fat, then added about 1/4 cup minced red onion to the skillet. Cooked to soften, then poured in about 1/2 cup white wine. Scraped up the browned bits, then added 3/4 cup chicken stock and brought it all to a boil. Dropped to a simmer, added the pork chops back in, covered and simmered 12 minutes, until the chops were cooked through.

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When the chops were cooked through I took them out and added 2 tablespoons Dijon mustard and some half-and-half, about 1/4 cup. I admit I eyeballed it and added a bit more half-and-half when it didn't seem creamy enough. I was supposed to add more wine, but I skipped that. It just seemed like it'd take too much time to reduce. Poured the reduced sauce over the chops and served with rice, green beans and salad.






Video: Pork Chops in Mustard Cream Sauce | Keto Recipes | Headbanger's Kitchen

Pork Chops with Mustard Cream Sauce
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Date: 16.12.2018, 12:30 / Views: 91231