Balsamic Pan Seared Pork Chops |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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The mustard idea I got from Wolfgang Puck on a recipe he used with Ribeyes. I substittuded sauted onion rings for fried,pork for beef, added the shrooms and tomato. Came out fantastic, with requests to do it again. Ingredients:
4 medium cut pork chops |
1 yellow onion, thinly sliced |
1 roma tomato |
1 cup button mushroom, thinly sliced |
2 tablespoons dijon mustard |
1 tablespoon flour |
2 tablespoons butter |
2 tablespoons balsamic vinegar |
2 tablespoons canola oil or 2 tablespoons peanut oil |
Directions:
1. Season chops lightly with salt and pepper.
2. Heat oil in non-stick pan to HOT.
3. Spread mustard on ONE side of each chop, lightly dust that side with flour Sear mustard side of chops in pan for 6 minutes.
4. Turn and sear for same time, remove to platter.
5. Add onion, tomato, mushrooms, butter - stir 'till onions are cooked, but still crunchy.
6. Add balsamic and stir for one minute.
7. Pour skillet contents over pork chops and serve.
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