Thursday, August 20, 2009

Mustard Pork Chops


2-4 pork chops (depending on size, about 1 lb)
2 Teaspoons of garlic oil *see below
1/2 cup Hard Cider
1 T whole-grain mustard
1/2 C heavy cream

Cut fat off the pork chops. Beat them briefly with a mallet between two pieces of wax paper or plastic wrap to make them thinner.

*Garlic oil: Heat olive oil in a saute pan with a couple/few cloves of crushed garlic.

Heat oil in pan (make sure that the garlic cloves have been removed), and cook pork chops on med high for a few minutes each side (depending on thickness; 3-5 minutes). Remove chops to plate and keep warm.

Pour the cider into the pan and deglaze the pan. Let it bubble for a about a minute, then add the mustard and cream. Cook for a few more minutes.

Pour sauce over plated pork chops.

The sauce is great with gnocchi, and you can add these to the pan to coat them with the sauce before serving on the plate.

This is a great dish to make when you don't want to mess with a lot of ingredients, and you don't have a ton of time, but you still want something interesting and tasty!


Desiree said...

Oops, forgot, this serves 2 people (possibly with leftovers).