Pork Chops with Mustard Cream Sauce
By Yankee Magazine|Sep 30 2002|
Pair this dish with a long-grain and wild-rice mix and your favorite green vegetable.
Yield
4 servings
Total Time
30 minutes
Ingredients
4 (1/2-inch-thick) boneless pork loin chops
1/2 teaspoon plus 1/8 teaspoon salt, divided
1/2 teaspoon plus 1/8 teaspoon freshly ground black pepper, divided
1 teaspoon chopped fresh or dried rosemary
1 tablespoon olive oil
1 cup heavy cream
2 tablespoons coarse-grained Dijon mustard
Fresh rosemary sprigs
Instructions
Stir together 1/2 teaspoon salt, 1/2 teaspoon pepper, and rosemary. Sprinkle over pork chops.
Heat oil in a large skillet over medium-high heat and cook chops until no longer pink in center, 5 minutes per side. Remove from skillet and keep warm.
Add cream to skillet. Cook over medium heat, stirring continuously, until cream is reduced to about 1/2 cup.
Stir in mustard and remaining salt and pepper. Serve over pork chops. Garnish with rosemary sprigs.
Excellent flavor. Very easy to prepare. The only reason i probably will not prepare this again very soon is the availability of so many other interesting recipes to try
Wonderful flavor. Two family members planned to go out but after trying this they both sat down and ate dinner.
This became an instant family favorite. Quick, easy and elegant.