Pork Chops In Mustard Mushroom Sauce

Recipe Ingredients

		Four 3/4-inch thick loin or rib pork chops
		Flour for dredging
2 tablespoons	30ml	Vegetable oil
2		Shallots - minced
8		White mushrooms - sliced thin
1 cup	237ml	Dry white wine or dry vermouth
1/2 cup	118ml	Chicken stock
1/4 cup	59ml	Heavy cream
1/4 teaspoon	1.3ml	Fresh thyme leaves or a pinch dried thyme

Recipe Instructions

-- --

crumbled

2 teaspoons coarse-grained mustard

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.

Yield: 4 servings

Notes: Recipe adapted from Gourmet Magazine

Source:
Cooking live Show #9011

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