Pork Chops in Mustard Sauce
4 pork chops
¼ t. salt
¼ t. pepper
2 T. flour
3 T. olive oil
4 garlic cloves, thickly slices
½ onion chopped
1 T. chopped fresh thyme (1 t. dried)
1 T. chopped fresh rosemary (1 t. dried)
¼ c. white wine
½ c. chicken stock
2 T. Dijon mustard
1 T. chopped fresh parsley (1 t. dried)
2 T. sweet pickle relish (it’s optional, but don’t skip this, it makes all the difference between a good recipe and a *WOW* one.)
Combine salt, pepper and flour, then sprinkle both sides of the pork chop with this mixture and shake off excess.
Heat 2 T. of oil in a large sauté pan over medium high heat until sizzling. Cook pork chops for 3-4 minutes on each side until browned. Transfer to a plate and set aside.
Add remaining olive oil to the same pan and add the garlic, onion, thyme and rosemary and cook until the garlic begins to brown and the onion is translucent – bout 3-4 minutes.
Add the wine and boil until it’s reduced by half (1-2 minutes). Stir in the chicken stock and bring to a boil. Add the mustard, parsley and pickle relish. Return the chops and any accumulated juices to the pan and cook for 2 minutes to warm the chops and thicken the sauce.
Transfer chops to place and top with sauce.
¼ t. salt
¼ t. pepper
2 T. flour
3 T. olive oil
4 garlic cloves, thickly slices
½ onion chopped
1 T. chopped fresh thyme (1 t. dried)
1 T. chopped fresh rosemary (1 t. dried)
¼ c. white wine
½ c. chicken stock
2 T. Dijon mustard
1 T. chopped fresh parsley (1 t. dried)
2 T. sweet pickle relish (it’s optional, but don’t skip this, it makes all the difference between a good recipe and a *WOW* one.)
Combine salt, pepper and flour, then sprinkle both sides of the pork chop with this mixture and shake off excess.
Heat 2 T. of oil in a large sauté pan over medium high heat until sizzling. Cook pork chops for 3-4 minutes on each side until browned. Transfer to a plate and set aside.
Add remaining olive oil to the same pan and add the garlic, onion, thyme and rosemary and cook until the garlic begins to brown and the onion is translucent – bout 3-4 minutes.
Add the wine and boil until it’s reduced by half (1-2 minutes). Stir in the chicken stock and bring to a boil. Add the mustard, parsley and pickle relish. Return the chops and any accumulated juices to the pan and cook for 2 minutes to warm the chops and thicken the sauce.
Transfer chops to place and top with sauce.