Foolproof Pork Chops with Mustard Sauce

Foolproof Pork Chops with Mustard Sauce

Looking for a simple pork chop recipe this evening? These Foolproof Pork Chops with Mustard sauce are a tasty, easy to make recipe that's perfect for taking the edge off chilly autumn nights. They're so simple you could make them in your sleep!

Cooking Time45 min

Ingredients

  • 6 pork chops, 1.5 inches thick
  • salt and freshly ground pepper to taste
  • 1 cup flour
  • 2 tablespoons butter or margarine
  • 3 tablespoons olive oil
  • 1 1/2 cup onions, sliced
  • 3 tablespoons white wine vinegar
  • 1 bay leaf
  • 1 teaspoon fines herbs
  • 3/4 cup half and half
  • 1 tablespoon Dijon mustard
  • dash of lemon juice
  • fresh parsley, to garnish

Instructions

  1. Preheat oven to 325 degrees.
     
  2. Add salt and pepper to flour and dip chops in mixture, shaking off excess.
     
  3. In a heavy skillet or oven proof lidded metal casserole melt butter and add oil.
     
  4. When foam subsides, brown the chops on each side - about three minutes or until they have a rich golden color. As they brown, set them aside, either to casserole or to a plate.
     
  5. After browning chops, pour off excess fat and add onions, cooking over moderate heat until soft and lightly brown. Stir frequently.
     
  6. Remove onions, add vinegar and stir to scrape up all the browned bits. Cook until the vinegar has almost boiled away.
     
  7. Combine chops, onion, vinegar residue, fines herbs and bay leaf in casserole, bring to sizzle on top of stove, cover tightly and then put in oven. Cook for twenty minutes and turn over.
     
  8. Check for doneness after twenty more minutes - they will be done and remove chops and onions to ovenproof serving dish. Turn off oven and place chops back in oven to stay warm.
     
  9. Skim off excess fat. Put casserole over high heat and add half and half and mustard. Bring liquid to a fast boil, stirring constantly. When sauce has thickened enough to coat the back of a spoon, remove from heat and add lemon juice.
     
  10. Pour over chops and onions, add parsley and serve.
 

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