Sunday, March 9, 2008

Pork Chops with Mushroom Wine Sauce

4 Pork Chops (boneless or bone-in)
4 T dijon or grainy mustard
salt and pepper
1-2 T. olive oil
apple juice or chicken broth

2 T butter
2 T flour
salt / pepper
8 oz mushrooms, sliced
1 cup white wine or chicken broth

Season flour with salt and pepper. Spread pork chops on both sides with mustard and dredge in flour. Brown on each side in hot olive oil. Lower heat and pour in enough juice or broth to coat bottom of pan. Cover and cook for 15-25 minutes (depending on thickness) or until pork chops are cooked through. Remove pork chops to plate and keep warm. Strain off any remaining liquid but reserve it.

Melt butter in pan. Saute mushrooms for 5-10 minutes until cooked through. Stir in flour and cook for 1-2 minutes to brown the flour. Slowly whisk in the wine or broth (I prefer a combo of both) and any remaining liquid from the pork chops, stirring until bubbly and thick.

Top pork chops with mushroom sauce.


m said...

Stumbled in and just wanted to say hi. Thanks for the recipe, I'm always looking for something to add to my pork chops.

I would like to invite you to leave a comment on my blog. At my blog I ask people to tell me about their day in seven words or less. Just leave me a comment with your seven words, you can do it anonymously. If you'd rather not, then have a nice day.

m said...

Thanks for leaving a comment. I really liked your seven days. I hope your house is always filled with laughter but not too messy!

You're always welcome to tell me about your day in seven words! Have a great day.