SAUTÉED CHOPS IN MUSTARD CREAM SAUCE
Is it possible for me to get through a week without a recipe that doesn’t include pork? Of course not. And I don’t think I could tolerate myself if I did.
Simply seasoned boneless chops are first cooked up in garlic-infused butter and olive oil, and then simmered in a blissful, briny sauce – loaded with capers – with back of the throat tang from Dijon mustard.
But this affable adornment doesn’t have to dress up only pork, you know. Try it with chicken cutlets or a meaty fish like cod or halibut.
PREP/COOK TIME: 35 Minutes
Makes 2 – 4 Servings
INGREDIENTS
3 Cloves – Garlic, Peeled
1 Tb – Unsalted Butter
2 Tb – Extra Virgin Olive Oil
1 Lb – One Inch Cut Thick Boneless Pork Chops
½ Tsp – Kosher Salt
½ Tsp – Coarse Black Pepper
1 ½ Cup – Heavy Cream
1 Tb – Dijon Mustard
2 Tb – Non-Pareil Capers
¼ Cup – Fresh Chopped Parsley
THE NITTY GRITTY
Dry pork chops with paper towels to remove any moisture; season both sides and let rest at room temp till ready to use.
In a large skillet, or non-stick pan, heat butter and oil at medium till butter melts. Add garlic cloves and reduce heat to medium low. Cook garlic till golden and aromatic (not burnt); transfer to a small plate till ready to add to sauce.
Add seasoned chops to pan; returning heat to medium high. Sauté for 3 minutes on each side; transfer to a clean plate along with any pan drippings. Cover loosely with foil and set aside.
Add cream and whisk in mustard; bring to a simmer for 2 minutes – whisking occasionally. Add in capers, parsley and garlic; stir to combine.
Return chops and drippings back to pan; braise cutlets with sauce. Cover and reduce heat to medium; cook for about another 2 minutes – continuing to braise chops periodically –and sauce slightly thickens.
Serve with rice pilaf, scalloped potatoes or a simple salad. Enjoy.
FEBRUARY 7, 2020
