Pork Cutlets With Mustard Sauce
An elegant and flavorful dish, these honey Dijon mustard pork chops are seared to golden perfection and served with a creamy and savory sauce. The tender pork chops are seasoned with mustard seeds and cooked in a rich sauce made with white wine, chicken broth, cream, and honey Dijon mustard. This dish is perfect for a special dinner at home, impressing your guests with its irresistible flavors. Enjoy these delightful pork chops as the perfect centerpiece for your meal.
— Constant Cookbook
Ingredients
- 4 boneless center-cut pork loin chops, each about 6 oz.
- Salt and freshly ground pepper, to taste
- 1 Tbs. mustard seeds
- 3 Tbs. unsalted butter
- 2 shallots, minced
- 1/3 cup dry white wine
- 1/3 cup chicken broth
- 1 tsp. chicken demi-glace
- 1/3 cup heavy cream
- 2 Tbs. honey Dijon mustard
Instructions
- <b>Cook the pork</b>
- Season the pork chops with salt, pepper and the mustard seeds, patting them firmly into the meat.
- In a large fry pan over medium-high heat, melt the butter. Working in batches if needed, add the pork chops and cook, turning once, until golden on the outside and barely pink in the center, about 8 minutes total. Transfer to a plate.
- <b>Make the sauce</b>
- Add the shallots to the drippings in the pan, reduce the heat to medium and cook, stirring, for 1 minute. Add the wine, broth and demi-glace and cook, stirring to scrape up the browned bits from the pan bottom, for about 1 minute. Add the cream and mustard and cook, stirring, until smooth and bubbly, about 1 minute.
- Return the pork chops and any juices from the plate to the pan. Simmer until the pork is heated through, about 1 minute. Season with salt and pepper. Divide the pork chops and sauce among 4 warmed plates and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <I>Weeknight</I>, by Melanie Barnard (Oxmoor House, 2006).
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