Ingredients4 large thick pork chops
2 Tbsp butter 1 Tbsp light olive oil freshly ground salt & black pepper For the Creamy Mustard Sauce (using juices from the pan, or 2 Tbsp butter & 1 Tbsp olive oil) 75g finely sliced spring onions 125ml dry white wine 125ml chicken stock 250ml fresh cream 2 Tbsp Dijon or Cape mustard 2 Tbsp freshly chopped parsley |
MethodIf preferred, trim the pork chops of any excess fat.
Season the pork chops with salt & pepper. In a large frying pan over a high heat, melt the butter & olive oil and fry the chops for 8-10 mins on each side, ensuring that the fat is seared & browned. Transfer the chops to a serving dish and keep warm. For the Creamy Mustard Sauce In the same frying pan, over a medium heat, stir in the spring onions & cook for 1 min. Turn up the heat to high & stir in the wine while deglazing the pan. Stir in the stock and continue cooking until the juices have reduced by half. Stir in the cream and continue cooking until the juices have again reduced to form a thick sauce. Remove from the heat & stir in the mustard & parsley. Pour over the chops & serve. |
Serving Suggestions
Serve with Parsnip Mash and Carrot & Capsicum Salad.
