Pork Chops in Mustard Cream Sauce |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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I like to prepare foods I can eat for more than one meal or freeze and eat later so I don't have to cook a lot during the week. This recipe is one of my favorite creations.Bryan Cornett, Duluth, Georgia Ingredients:
1/4 cup plus 2 teaspoons king arthur unbleached all-purpose flour, divided |
1/2 teaspoon salt |
1/4 teaspoon pepper |
4 bone-in pork loin chops (1 inch thick), trimmed |
2 tablespoons vegetable oil |
1/2 pound fresh mushrooms, sliced |
2 garlic cloves, minced |
1 cup beef broth |
1/2 teaspoon dried rosemary, crushed |
1/4 cup half-and-half cream |
1/4 cup sour cream |
1 tablespoon dijon mustard |
Directions:
1. In a large resealable plastic bag, combine 1/4 cup flour, salt and pepper. Add pork chops, one at a time, and shake to coat. In a large skillet, brown chops in oil over medium-high heat for 3-4 minutes on each side. Remove and set aside.
2. In the same skillet, saute mushrooms and garlic for 3 minutes. Add broth and rosemary; bring to a boil. reduce heat; to low; return pork to pan. Cover and simmer for 1 hour or until meat is very tender. Remove pork and keep warm.
3. In a small bowl, combine the half-and-half, sour cream, mustard and remaining flour until smooth. Pour into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops. Yield: 4 servings.
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