2 pork rib or loin chops, cut 1/4 to 1/2 inch thick
1 cup half-and-half
1 medium onion, thinly sliced
2 tablespoons oil
1 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/2 cup dry white wine
1 tablespoon Dijon-style mustard
Servings: 2
Cook onion in oil in large frying pan 5 to 6 minutes or until lightly browned. Push onions to side of pan; add pork chops and cook at moderate temperature 12 to 15 minutes, turning occasionally. Sprinkle paprika, salt, and pepper over pork. Remove pork and onion to warm platter and keep warm. Add wine to frying pan. Cook quickly, stirring, until 1 to 2 tablespoons liquid remains. Reduce heat; add half-and-half and cook until thickened, about 5 minutes, stirring occasionally. Remove sauce from heat, stir in mustard. Serve over pork and onions.
Preparation Time: 40 minutes
1 cup half-and-half
1 medium onion, thinly sliced
2 tablespoons oil
1 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/2 cup dry white wine
1 tablespoon Dijon-style mustard
Servings: 2
Cook onion in oil in large frying pan 5 to 6 minutes or until lightly browned. Push onions to side of pan; add pork chops and cook at moderate temperature 12 to 15 minutes, turning occasionally. Sprinkle paprika, salt, and pepper over pork. Remove pork and onion to warm platter and keep warm. Add wine to frying pan. Cook quickly, stirring, until 1 to 2 tablespoons liquid remains. Reduce heat; add half-and-half and cook until thickened, about 5 minutes, stirring occasionally. Remove sauce from heat, stir in mustard. Serve over pork and onions.
Preparation Time: 40 minutes
