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Pork Chops In Mustard Mushroom Sauce
Yields: 4 serving(s)
Ingredients
- 4 3/4-inch thick loin or rib pork chops
- Flour for dredging
- 2 tablespoon(s) vegetable oil
- 2 shallots; minced
- 8 white mushrooms; sliced thin
- 1 cup(s) dry white wine or dry vermouth
- 1/2 cup(s) chicken stock
- 1/4 cup(s) heavy cream
- 1/4 teaspoon(s) fresh thyme leaves or a pinch dried thyme; crumbled
- 2 teaspoon(s) coarse-grained mustard
Directions
- Pat pork chops dry with paper towels and lightly dredge in seasoned flour.
- Heat 1 tablespoon oil in a 10-inch non-stick skillet until hot but not smoking and brown the chops on both sides.
- Remove the chops to a plate.
- Heat the remaining 1 tablespoon oil in the skillet over moderate heat and cook the shallots, stirring, until softened.
- Add mushrooms and saute over moderately high heat, stirring, until liquid mushrooms give off is evaporated.
- Add wine or vermouth and boil until liquid is reduced to about 4 tablespoons.
- Stir in stock, cream, thyme, and salt and pepper to taste and return the pork chops to the pan.
- Cover and simmer just until the chops are cook and the sauce is thickened.
- Stir in mustard and serve immediately.
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