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Pork Chops With Creamy Mustard Sauce

Western.Chefs's picture
  Salad oil 2 Tablespoon
  Carrot 1 Medium, shredded
  Onion 1 Small, minced
  Dry white wine 2 Tablespoon
  Prepared mustard 2 Tablespoon
  Salt 3⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Thyme leaves 1⁄4 Teaspoon
  Water 1 Cup (16 tbs)
  Milk 1⁄2 Cup (8 tbs)
  All purpose flour 2 Teaspoon
  Chopped parsley 1 Tablespoon

1. In 12-inch skillet over medium-high heat, in hot salad oil, cook pork chops until well browned on both sides; remove pork chops from skillet as they brown.
2. In drippings remaining in skillet over medium heat, cook shredded carrot and minced onion until vegetables are tender, stirring mixture occasionally. Stir in wine, mustard, salt, pepper, thyme, and 1 cup water. Return pork chops to skillet; over high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until pork chops are fork-tender, turning once.
3. Skim fat from liquid in skillet. In cup, stir milk and flour until blended. Gradually stir flour mixture into simmering liquid in skillet. Cook over medium heat, stirring constantly, until sauce thickens slightly. Arrange pork chops with sauce on warm platter. Sprinkle with chopped parsley.

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