Pork Chops With Dijon Sauce

by Hilary Gauntt on August 2, 2017

Pork cooked with mustard, cream and white wine is a traditional dish served in the Burgandy region of France. In Normandy, sliced apples would be added. This recipe from Julia Reed uses bone-in pork chops simmered in this luscious combination of ingredients; and its as delicious as it sounds! I prefer to make it with pork tenderloin sliced into medallions and pressed or pounded about 1/2 inch thick. It takes half the time and the sauce doesn’t boil off as quickly as it does with the longer cooking time.

I’ll give you the original instructions, and then add a note about adapting it for a tenderloin. Bon Apetit!

1 Tbs. butter

1 Tbs. vegetable oil

4 1 1/2-inch-thick center-cut rib or loin pork chops, bone in

Salt and freshly ground pepper

1/4 cup chopped green onions or shallots

1/2 cup dry white wine

3/4 cup chicken or veal stock

1/2 cup heavy cream ( I used half and half)

1 Tbs. Dijon mustard or more to taste

1 Tbs. chopped parsley (optional)

Melt the butter in the oil in a large deep skillet over high heat. Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if the chops brown too quickly.

Remove chops to a platter and pour off most of the fat. Add the green onions or shallots and cook over medium-high heat until softened, about 1 minute. Add wine and bring to a boil, scraping brown bits off the bottom. Stir in the stock and return chops to the pan. Bring the sauce to a simmer, cover and cook until chops are tender, about 15 to 20 minutes.

Remove the chops to a warm platter; cover with foil to keep warm. Raise the heat and boil pan juices to reduce by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from heat and whisk in the mustard and parsley, if using. Taste and add more mustard if desired. Immediately spoon the sauce over the chops and serve. Serves 4.

Note: If using pork medallions cut from a tenderloin, turn them cut side down and either press them flat with your palm, or pound them about half an inch thick. Then brown them until pink in the center and remove from the pan. Add the shallots and saute until soft, then deglaze the pan with the wine, scraping up the brown bits. Stir in the stock, raise the heat and reduce stock by half. Add the cream and boil until sauce thickens slightly about 2 more minutes. Whisk in the mustard and parsley. Add the pork back into the pan and reheat gently.

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