I was at the market and I found these little new potatoes and I just had to have some. I tossed them in a steamer and steamed them until tender.
I like really good green beans.
I found some fresh green beans. I blanched my green beans in salted boiling water until tender, and then I shocked them in ice water to maintain their green color, then I drained them. I cooked my bacon and made my vinaigrette.
I found some really nice bone-in pork chops. If you have someone that is averse to the bone, do a little trimming after it is cooked and before serving. The bone-in just makes for a better flavor. They don’t dry out like a boneless chop.
I like mustard sauce with pork. A little white wine or vermouth, a little chicken stock, a shallot, and a shot of cream, and mustard and you have a lovely sauce.
When my chops were resting and the sauce was simmering, I placed the beans back in the pan with vinaigrette to warm them. I tossed them gently and then dropped my steamed potatoes in.
I was looking for an easy meal and I found it. I hope you will give it a try.
This recipe is adjustable to the amount of chops you decide to cook. If you want a smoother sauce you can use an immersion blender, but I was okay with the shallots.
- 2 pork chops – bone in.
- Kosher salt and freshly ground black pepper
- 3 tablespoon all-purpose flour for dredging.
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil; more as needed
- 1 shallot
- ½ cup dry white wine
- ¼ cup heavy cream
- ½ cup lower-salt chicken broth
- 2 tablespoon stoneground or country-style mustard
- Mise en Place ~ Gather ingredients.
- Season the chops lightly with salt and pepper and dredge in the flour; shake off the excess.
- Put the butter and oil in a large skillet over medium heat.
- When oil shimmers, add the pork chops; sauté turning once, until golden on both sides and just cooked through – 160°F.
- Transfer the pork chops in a heatproof platter; place in oven while making sauce.
- Place in a 250° oven while preparing the pan sauce.
- Pour off all but a tablespoon of fat.
- Add shallots in the pan; sauté until soft.
- Add the wine; deglaze and scrape up the fond (the browned bits) from the bottom of the pan.
- Increase the heat to medium high and boil until the wine is reduced to about 2 tablespoon – about 2 to 3 minutes.
- Stir in the chicken broth, cream, and mustard; simmer until reduced to a saucy consistency, about 5 minutes.
- Return any juices to the pan.
- Season to taste with salt and pepper.
- Transfer to the gravy boat.
- Drizzle sauce over the chops and serve.
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