4 pork loin chops, R-T-C, 3/4 - to 1-inch thick
1 tablespoon olive oil
Salt and white pepper, to taste
1 tablespoon dehydrated onion flakes
1/8 teaspoon sage
1 cup chicken broth
FOR SAUCE
2 tablespoons flour
1/2 cup half and half
1 1/2 tablespoons Dijon mustard, or to taste
Servings: 4
1. Slash fat surrounding chops to prevent curling. Season with salt and pepper.
2. Heat oil in heavy skillet on medium-high heat. Add chops to pan, cooking approximately 5 minutes per side. Add chicken broth, onion flakes, and sage; bring to boil.
3. Cover; simmer for 20-30 minutes, depending on the thickness of the chops.
4. FOR SAUCE:
Remove chops from pan, keep warm. Remove pan from heat.
5. Mix the flour and the half and half together, removing all lumps. Add the mixture to the pan, stirring constantly until completely blended with the broth.
6. Return to medium-high heat. Add the mustard and continue to stir until thickened and bubbly, about 1 minute.
7. Place chops on plate and spoon a portion of the sauce over them, reserving the remaining sauce to pass.
Yield: 4 Chops
Preparation Time: 10 minutes
Start to finish: 1 hour
Cooking Time: 40 minutes
Serving Ideas: Serve with any green vegetable and use the additional sauce for the vegetables.
Suggested Wine: Chardonnay, Pinot Noir, Sangiovese
Cuisine: American
1 tablespoon olive oil
Salt and white pepper, to taste
1 tablespoon dehydrated onion flakes
1/8 teaspoon sage
1 cup chicken broth
FOR SAUCE
2 tablespoons flour
1/2 cup half and half
1 1/2 tablespoons Dijon mustard, or to taste
Servings: 4
1. Slash fat surrounding chops to prevent curling. Season with salt and pepper.
2. Heat oil in heavy skillet on medium-high heat. Add chops to pan, cooking approximately 5 minutes per side. Add chicken broth, onion flakes, and sage; bring to boil.
3. Cover; simmer for 20-30 minutes, depending on the thickness of the chops.
4. FOR SAUCE:
Remove chops from pan, keep warm. Remove pan from heat.
5. Mix the flour and the half and half together, removing all lumps. Add the mixture to the pan, stirring constantly until completely blended with the broth.
6. Return to medium-high heat. Add the mustard and continue to stir until thickened and bubbly, about 1 minute.
7. Place chops on plate and spoon a portion of the sauce over them, reserving the remaining sauce to pass.
Yield: 4 Chops
Preparation Time: 10 minutes
Start to finish: 1 hour
Cooking Time: 40 minutes
Serving Ideas: Serve with any green vegetable and use the additional sauce for the vegetables.
Suggested Wine: Chardonnay, Pinot Noir, Sangiovese
Cuisine: American
Last edited by a moderator: