02 Nov 2006 07:31 AM

Pork Chop with Mustard Sauce

This is a really wonderful recipe when you just want something different.

You will need: 2 tablespoons unsalted butter, 2 tablespoons vegetable oil, 1/2 cup all-purpose flour, Salt and pepper, 4 (6 oz.) boneless loin pork chops, 1-inch thick, 1 cup heavy cream and 1-2 tablespoon Dijon mustard

Melt butter in oil in a large skillet over medium-high heat.  Mix flour, salt and pepper in a shallow bowl.  Place pork chops, one at a time, in flour mixture and turn to coat completely.  Shake off excess flour and place chops in skillet.  Cook until browned and firm to touch, about 7 minutes oer side.  Remove chops to a plate and cover with foil to keep warm.  Pour off fat from skillet, add cream and increase heat to high.  Bring to a boil, stirring to pick ip browned bits on bottom of skillet.  Continue boiling until liquid is reduced by half, about 5 minutes.  Remoe skillet form heat and stir in mustard.  Put chops on individual plates and spoon sauce on top. 

Make it more elegant.  For a fancier dinner dish, subsitute pork tenderloin sliced into 1-inch-thick medallions for the chops; cook hem for only 3 to 5 minutes per side.  Add sauteed sliced or quartered mushrooms to the sauce.  Garnish with chopped fresh parsley, grated lemon zest or fried onion rings. 

Add simple sides.  Serve these with buttered noodles and stemed sugar snap peas and carrots.

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