Pork Chops with Stone-Ground Mustard Sauce
Dredged in flour, sautéed and quick-braised pork chops served with a mustard cream sauce.
6 boneless pork chops, 1 to 1 1/4-inch thick
1/2 cup all-purpose flour
2 tablespoons olive oil
1 medium onion, sliced
2 cloves garlic, finely chopped
1 cup beef broth
2 tablespoons white wine vinegar
1 bay leaf
2 tablespoons stone-ground mustard
1 cup half-and-half (light cream)
- Preheat oven to 350°F (175°C).
- Season pork chops with salt and pepper. Dredge in flour until evenly coated; shake off excess.
- Heat oil in a large oven-safe skillet over medium-high heat until hot but not smoking. Add chops and brown on both sides. Remove to a plate and set aside.
- Drain all but 2 tablespoons oil from pan. Add onions and garlic and sauté until onions are softened, about 3 minutes.
- Add broth, vinegar and bay leaf. Bring to a boil, scraping the bottom to remove any browned bits.
- Add chops, cover and simmer for 30 minutes, or until internal temperature reaches 160°F (70°C). Baste with cooking liquid every 10 minutes.
- Remove pork chops to a platter and hold warm.
- Add mustard to pan, bring to a boil over medium-high heat and simmer until liquid is reduced by half. Stir in half-and-half. Simmer until slightly thickened. Season to taste with salt and pepper. Drizzle over pork chops and serve.
Makes 6 servings.