This recipe makes a lovely dinner for two, one bite and you'll be smitten! Serve with steamed asparagus and rice pilaf.
2 butterflied pork chops, cut 1/2-inch thick
3 tablespoons all-purpose flour
Kosher or sea salt and freshly ground black pepper to taste
1 tablespoon butter
1 tablespoon finely chopped green onion
1/3 cup dry white wine
1 teaspoon Dijon mustard
1/4 cup cold water
1 1/2 teaspoons all-purpose flour
- Pound pork with a meat mallet to 1/4-inch thickness. Combine 3 tablespoons flour, salt and pepper; dredge chops lightly in flour mixture.
- In a medium skillet melt butter; add chops and brown on both sides. Remove chops and set aside.
- Add green onion to drippings; cook over medium heat till crisp-tender. Stir in wine and mustard. Return chops to skillet. Cover and reduce heat to medium-low. Simmer for 15 to 18 minutes or till done. Remove chops and set aside.
- Combine water and 1 1/2 teaspoons flour, mixing to dissolve flour. Add flour mixture to drippings. Cook over medium-high heat till thickened and bubbly, stirring constantly. Return chops to skillet. Cover and cook for 2 to 3 minutes or till heated through. Season sauce with salt and pepper to taste.
Makes 2 servings.
Recipe provided courtesy of National Pork Board.