Pork Chops Dijon
|Boneless pork chops||4 (1 1/4 Inches Thick)|
|Ground pepper||1⁄2 Teaspoon|
|Onion||1⁄2 Cup (8 tbs), finley chopped|
|Minced garlic/1 large clove garlic, peeled and minced||2 Clove (10 gm)|
|Dry white wine/Beef stock/ beef broth||1⁄2 Cup (8 tbs)|
|Brown gravy||1 Cup (16 tbs)|
|Sweet pickle relish||3 Tablespoon|
|Dijon mustard||2 Tablespoon|
|Cold water||2 Tablespoon|
1. Trim fat from pork chops. Sprinkle with salt and pepper. Heat oil in 10- or 12-inch skillet on medium heat. Add chops. Brown well on both sides. Remove chops from pan.
2. Add onion and garlic to pan. Cook on medium heat 3 minutes, or until onion is translucent. Add wine, gravy, relish and mustard to skillet. Stir well. Return chops to pan. Bring to boil. Reduce heat to low. Cook chops, covered, 20 to 30 minutes, or until tender.
3. Mix cornstarch with water. Add mixture to gravy. Simmer 2 minutes, or until lightly thickened. Serve immediately.