Friday, March 9, 2012

Nice Chops!

I made pork chops for dinner the other night and they were just ok.  But then I added a brandy, mustard, cream sauce to them and they were dy-no-mite!!!  You have to try this, it is super easy and a fast meal to make on a weeknight.  This can also be done with chicken or maybe even sauce for a pasta dish.  Enjoy!

· 4 Pork Chops (bone-in, boneless, whatever floats your boat)
· 1 Tablespoons Olive Oil
· 1 Tablespoons Butter
· Half of an onion, thinly sliced
· pinch of sugar (for caramelizing)
· 3 whole Garlic Cloves, Minced
· 1 cup Brandy (or White Wine If Preferred)
· 1 Tablespoon (heaping) Dijon Mustard
· 1 Tablespoon (heaping) Grainy Mustard
· 1/4 cup (to 1/2) Heavy Cream
· 1/4 cup (to 1/2) Chicken Broth
· Salt And Pepper, to taste

Preparation Instructions
Salt and pepper both sides of the pork chops.  Heat oil and butter in a large skillet over medium-high heat. Cook chops on both sides until nice and golden brown and almost cooked through. Remove pork from the skillet and keep on a plate.

Reduce the heat to medium. Add onions to the pan for a bit of brown, caramel deliciousness.  Add a bit of salt and pepper and a dash of sugar to move along the caramelizing (you can go as long or short on the browning as you want).  Add the garlic to the pan and sauté it for a minute, stirring to make sure it won't burn. Next pour in the brandy and let the booze bubble up and cook until it's reduced by half.

Throw in the mustards and stir to combine, then pour in the cream. Stir in chicken broth, adding more if the sauce seems too thick. Taste sauce and adjust whatever you think it needs. Add the pork chops back to the pan, nestling them into the sauce. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around.

Modified from: Pioneer Woman

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