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Off Topic TN Forums
Cooking Forum
Pork Chops with Mustard Cream Sauce
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<blockquote data-quote="TennesseeRains" data-source="post: 1686477" data-attributes="member: 1178"><p><em>This calls for pork - I'm gonna try some deer steaks....</em></p><p></p><p><u><strong>Ingredients:</strong></u></p><p></p><p>1/4 cup plus two teaspoons all purpose flour </p><p>1/2 teaspoon sea salt</p><p>1/4 teaspoon fresh ground pepper</p><p>4 bone-in pork chops (1" thick)</p><p>2 tablespoons vegetable oil</p><p>1/2 pound fresh mushrooms, sliced</p><p>2 garlic cloves, minced</p><p>1 cup beef broth</p><p>1/4 cup cream (half-and-half)</p><p>1/4 cup sour cream</p><p>1 tablespoon Dijon mustard</p><p>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)</p><p></p><p><u><strong>Directions:</strong></u></p><p></p><p>In a big zip-bag, combine 1/4 cup flour, salt & pepper. Add pork chops, one at a time, shake to coat.</p><p></p><p>Take a big skillet, brown chops in oil over medium-high heat for 3-4 minutes on each side. Remove and set aside.</p><p></p><p>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. </p><p></p><p>Cover skillet and simmer for about 1 hour - or until meat is very tender. Remove pork and keep warm.</p><p></p><p>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.</p><p></p><p>Serve the pork chops with the mustard cream sauce poured over them.</p><p></p><p>Enjoy.</p></blockquote><p></p>
[QUOTE="TennesseeRains, post: 1686477, member: 1178"] [i]This calls for pork - I'm gonna try some deer steaks....[/i] [u][b]Ingredients:[/b][/u] 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) [u][b]Directions:[/b][/u] 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. [/QUOTE]
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Pork Chops with Mustard Cream Sauce
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