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Pork Chops with Mustard Sauce
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4 pork chops, 1 1/2 inches thick
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons flour
3 tablespoons olive oil
4 garlic cloves, thickly sliced
1/2 onion, chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1/4 cup white wine
1/2 cup Chicken Stock
2 tablespoons Dijon mustard
1 tablespoon chopped fresh Italian parsley
2 tablespoons sweet pickle relish (optional)
Sprinkle both sides of the pork chops with the salt, pepper and flour, patting off the excess. Heat 2 tablespoons of the olive oil in a large saute pan set on medium-high heat until sizzling, about 2 minutes. Cook the pork chops for 3-4 minutes on each side, until browned. Transfer to a plate and set aside.
Add the remaining olive oil to the same pan set on medium-high heat. Add the garlic, oniion, thyme and rosemary and cook until the garlic begins to brown and the onion becomes translucent, about 3-4 minutes. Add the wine and boil until it's reduced by half, about 1-2 minutes. Stir in the chicken stock and bring to a boil. Add the mustard, parsley and pickle relish, if you wish. Return the pork chops and any accumulated juices to the pan and cook for 2 minutes to warm the chops and thicken the sauce. Transfer the chops to serving plates and top with the sauce.
Wine Suggestion - Semillon
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