Thursday, March 8, 2012

Pork Chops with Mustard Chive Sauce

Sunday afternoon we made our second quick meal for the week. This meal is based on an October 2004 Bon Appetit recipe: Pork Medallions with Mustard Chive Sauce

The differences between our version and theirs:

  • we browned our chops then finished cooking them in the oven
  • we didn't use leeks
  • we omitted the garlic
  • we didn't use fresh herbs; our tarragon & parsley were dried and we omitted the chives
  • we used sour cream
  • our mustard wasn't whole grain, it was just regular Grey Poupon Dijon Mustard
  • we made 1.5 the amount of sauce for reheating purposes
  • I'm not sure we used tenderloin, it might have been slices from a roast, but these pork slices are from a Costco purchase which, when we got home, we cut into smaller portion sizes and froze


We made the extra sauce to help keep the pork moist when we reheated it. After the pork cooled a bit, we sliced it and put the slices in glass containers then spooned the sauce over. This made two meals for the week, with some frozen Pillsbury biscuits and some steamed fresh broccoli.

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