TennesseeRains
Well-Known Member
This calls for pork - I'm gonna try some deer steaks....
Ingredients:
1/4 cup plus two teaspoons all purpose flour
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper
4 bone-in pork chops (1" thick)
2 tablespoons vegetable oil
1/2 pound fresh mushrooms, sliced
2 garlic cloves, minced
1 cup beef broth
1/4 cup cream (half-and-half)
1/4 cup sour cream
1 tablespoon Dijon mustard
1/2 teaspoon dried rosemary, crushed (I generally use fresh, as I have two plants...basically increase by double the amount when using fresh vs. dried)
Directions:
In a big zip-bag, combine 1/4 cup flour, salt & pepper. Add pork chops, one at a time, shake to coat.
Take a big skillet, brown chops in oil over medium-high heat for 3-4 minutes on each side. Remove and set aside.
In the same skillet, saute mushrooms and garlic for around 3-minutes. Add the beef broth and rosemary; bring to a boil. Reduce heat to low and return chops to pan.
Cover skillet and simmer for about 1 hour - or until meat is very tender. Remove pork and keep warm.
In a small bowl, combine the half-and-half, sour cream, mustard and 2 teaspoons flour and mix until smooth. Pour into skillet, bring to a boil; cook and stir for 2-minutes or until thickened.
Serve the pork chops with the mustard cream sauce poured over them.
Enjoy.
Ingredients:
1/4 cup plus two teaspoons all purpose flour
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper
4 bone-in pork chops (1" thick)
2 tablespoons vegetable oil
1/2 pound fresh mushrooms, sliced
2 garlic cloves, minced
1 cup beef broth
1/4 cup cream (half-and-half)
1/4 cup sour cream
1 tablespoon Dijon mustard
1/2 teaspoon dried rosemary, crushed (I generally use fresh, as I have two plants...basically increase by double the amount when using fresh vs. dried)
Directions:
In a big zip-bag, combine 1/4 cup flour, salt & pepper. Add pork chops, one at a time, shake to coat.
Take a big skillet, brown chops in oil over medium-high heat for 3-4 minutes on each side. Remove and set aside.
In the same skillet, saute mushrooms and garlic for around 3-minutes. Add the beef broth and rosemary; bring to a boil. Reduce heat to low and return chops to pan.
Cover skillet and simmer for about 1 hour - or until meat is very tender. Remove pork and keep warm.
In a small bowl, combine the half-and-half, sour cream, mustard and 2 teaspoons flour and mix until smooth. Pour into skillet, bring to a boil; cook and stir for 2-minutes or until thickened.
Serve the pork chops with the mustard cream sauce poured over them.
Enjoy.
