Tuesday, November 10, 2009

Dijon Pork Chops

I think Pork in general has a bad rap for being dry... extrememly dry. But this is NOT the case for this recipe. Each piece was juicy and tender with amazing flavor. The picture DOES NOT do it justice, promise! Try it, I promise you will not be disappointed, well... if your not a very good cook then I can't guarantee anything :)

{shown with fresh green beans with seasoning and Grey Poupon potatoes (that recipe is on the web site too)}
Dijon Pork Chops

4 1/2 inch thick butterfly pork chops
6-7 T. flour
1 tsp pepper
1 tsp seasoning salt
1/2 tsp poultry seasoning
1/4 c. butter
2 T. finely chopped green onion
2 tsp Dijon mustard
1/2 c. cold water
2/3 c. dry white wine (I used chicken broth, or water with bouillon)
fresh chives to garnish

Pound pork chops with a meat mallet to 1/4-inch thickness. Combine 5 T. flour with pepper, seasoning salt, and poultry seasoning in shallow dish. Melt butter in a large skillet over medium-high heat. Dredge chops in flour mixture and then brown in melted butter on both sides. Remove chops from skillet and set aside. Add green onion to skillet and cook until tender, about 1 minute. Stir together wine (or broth) and mustard. Add to skillet and stir to combine with meat juices. Return chops to skillet. Cover, reduce heat to low, and simmer about 8-10 minutes or until tender. (I wrote in my recipe, "Check at 5 minutes" because it cooked faster than I had anticipated.) Remove chops to warm platter. Combine water and 1 T. flour in a small bowl and mix well. Add to skillet and cook over medium-high heat, stirring constantly until thickened, about 1 minute. Pour sauce over chops and garnish with chives before serving.

Recipe from Sisters Cafe

1 comment:

  1. It's for sure. Your dinner was WAAAAY better than ours, although we followed up with the Pear Tart, which is amazing. Two pieces each (how can you resist?). Maybe we would have only had one if we'd had dinner with you--those sound delicious.