Pork Chops with Whole Grain Mustard Pan Sauce
Shawn has been getting onto me, because I collect cookbooks, but still use the internet for a good chunk of my recipes. He's decided to take it upon himself and pick out recipes he wants for dinner from some of the cookbooks. I appreciate it because I have a hard time narrowing down which one to cook, since everything looks so delicious. Recipe 9 of 52 came from The New Kansas Cookbook: Rural Roots, Modern Table. My only complaint is that there wasn't more pan sauce. I could have eaten it with a spoon it was so tasty.
4 boneless pork loin or rib chops (5-6 ounces each)
salt and black pepper, to taste
1 tbsp butter
1 tbsp olive oil
1 tbsp shallot, minced
1/2 cup dry white wine
2 tsp whole grain or coarse ground mustard
1 1/2 tsp fresh rosemary, chopped
1 1/2 tsp fresh thyme, chopped
1 tbsp butter
Trim excess fat from the pork chops and season with salt and pepper. Heat the butter and olive oil over medium-high heat in a skillet or sauté pan with a lid. Add the pork chops and cook until browned, about 3 minutes. Turn the chops over, and reduce the heat to low. Cook the chops for 3 to 5 minutes more, to an internal temperature of 145 to 150 degrees for medium to medium well. Transfer the chops to a warm platter, tent with aluminum foil, and let rest for 5 minutes. Reserve the pan drippings.
Add the minced shallot to the pan drippings and cook over low heat for about 1 minute. Add the wine and raise the heat to medium-high. Boil, stirring occasionally, until the wine is reduced by about 1/3. Stir in the mustard, rosemary, and thyme. Reduce the heat to low and cook the sauce for 1 minute more. Remove the skillet from the heat and stir in 1 tbsp butter.
Pork Chops with Whole Grain Mustard Pan Sauce
4 boneless pork loin or rib chops (5-6 ounces each)
salt and black pepper, to taste
1 tbsp butter
1 tbsp olive oil
1 tbsp shallot, minced
1/2 cup dry white wine
2 tsp whole grain or coarse ground mustard
1 1/2 tsp fresh rosemary, chopped
1 1/2 tsp fresh thyme, chopped
1 tbsp butter
Trim excess fat from the pork chops and season with salt and pepper. Heat the butter and olive oil over medium-high heat in a skillet or sauté pan with a lid. Add the pork chops and cook until browned, about 3 minutes. Turn the chops over, and reduce the heat to low. Cook the chops for 3 to 5 minutes more, to an internal temperature of 145 to 150 degrees for medium to medium well. Transfer the chops to a warm platter, tent with aluminum foil, and let rest for 5 minutes. Reserve the pan drippings.
Add the minced shallot to the pan drippings and cook over low heat for about 1 minute. Add the wine and raise the heat to medium-high. Boil, stirring occasionally, until the wine is reduced by about 1/3. Stir in the mustard, rosemary, and thyme. Reduce the heat to low and cook the sauce for 1 minute more. Remove the skillet from the heat and stir in 1 tbsp butter.
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