Pork Chops in Mustard Mushroom Sauce

Title:
Pork Chops in Mustard Mushroom Sauce

Yield:
1 Servings

Categories:
Cooking




Ingredients:





     4    3/4-inch thick loin or rib


          -pork chops


          Flour for dredging


     2 tb Vegetable oil


     2    Shallots; minced


     8    White mushrooms; sliced thin


     1 c  Dry white wine or dry


          -vermouth


   1/2 c  Chicken stock


   1/4 c  Heavy cream


   1/4 ts Fresh thyme leaves or a


          -pinch dried thyme; crumbled


     2 ts 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


 


 Recipe by: Cooking live Show #9011


 


 Posted to MC-Recipe Digest V1 #966 by "Angele and Jon Freeman"


 
on Dec 19, 1997