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Pork Chops with Creamy Mustard Sauce

Servings:           4
Total Time:        45 mins
Cooking Time:  35 mins

Download this Recipe (.pdf)

Ingredients

4 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

Method

If 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.
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