Friday, February 18, 2011

Pork Chops with Mustard-Chive Sauce

Earlier this week, I made Pork Medallions with Mustard-Chive Sauce for dinner. I've made this dish before and it's easy and tasty. I gathered all the ingredients and got to work.The Bon Appetit recipe is here.

My changes to the recipe:
  • sour cream instead of creme fraiche
  • regular Dijon mustard instead of whole grain Dijon
  • cooking wine, not real wine
  • dried herbs, not fresh herbs
  • no parsley
  • no garlic
  • onions instead of leeks
  • cook pork in oven, not in skillet
The sauce is easy: saute onions in butter & olive oil, add chicken stock & wine, reduce, stir in sour cream & mustard, stir in tarragon & chives:While I made the sauce, 2 huge pork chops baked in the oven. I cooked them for 45 minutes at 350. After they rested a bit, I sliced them and added them to the sauce.The skillet of pork & sauce got to simmer away until SP got home! Meanwhile, I baked some Pillsbury frozen biscuits:And when SP got home, we microwaved some frozen broccoli:Yum! A simple and tasty weekday meal - with leftovers!

No comments:

Post a Comment