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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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The mustard cream adds a nice touch to this speedy skillet supper. My family prefers them to plain pork chops. Janet Briggs Ingredients:
4 bone-in pork loin chops (1/4 to 1/2 inch thick) |
1 tablespoon olive oil |
1 medium onion, thinly sliced |
1 teaspoon paprika |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/2 cup dry white wine |
1/2 cup heavy whipping cream |
1 tablespoon dijon mustard |
Directions:
1. In a large skillet, cook pork chops in oil over medium heat for 5 minutes on each side. Add onion; cook for 5 minutes or until onion is lightly browned and a meat thermometer reads 160°. Sprinkle with paprika, salt and pepper. Remove pork and onions; keep warm.
2. In the same skillet, cook wine over high heat until reduced to 1-2 tablespoons, stirring constantly. Reduce heat to low; add cream. Cook for 4-5 minutes or until thickened, stirring constantly. Remove from the heat; stir in mustard. Serve with pork and onions. Yield: 4 servings.
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