Pork Chops in Mustard Mushroom Sauce

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Pork Chops in Mustard Mushroom Sauce Ingredients

4 3/4-inch thick loin or rib	1 c Dry white wine or dry
Flour for dredging	1/2 c Chicken stock
2 tb Vegetable oil	1/4 c Heavy cream
2 Shallots; minced	1/4 ts Fresh thyme leaves or a
8 White mushrooms; sliced thin	2 ts Coarse-grained mustard

Instructions for Pork Chops in Mustard Mushroom Sauce

Pat pork chops dry with paper towels and lightly dredge in seasoned flour. Heat 1 tablespoon oil in a 10-inch non-stick skillet until hot but not smoking and brown the chops on both sides. Remove the chops to a plate. Heat the remaining 1 tablespoon oil in the skillet over moderate heat and cook the shallots, stirring, until softened. Add mushrooms and saute over moderately high heat, stirring, until liquid mushrooms give off is evaporated. Add wine or vermouth and boil until liquid is reduced to about 4 tablespoons. Stir in stock, cream, thyme, and salt and pepper to taste and return the pork chops to the pan. Cover and simmer just until the chops are cook and the sauce is thickened. Stir in mustard and serve immediately. Yield: 4 servings Notes: Recipe adapted from Gourmet Magazine Recipe by: Cooking live Show #9011 Posted to MC-Recipe Digest V1 #966 by "Angele and Jon Freeman" on Dec 19, 1997

Main Ingredient: ChickenCuisine: Uncategorized