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.