With Sherry and Old Fashioned Dijon Mustard
This is a very simple recipe, I made once, and really liked so I’ve posted it to be able to find it. I used sherry and Old Fashioned Dijon mustard and everybody really loved it. If you add ½ cup water you’ll end up with a little thick sauce that will be spooned over the chops. If you want more sauce adjust the stock accordingly. I hope you’ll love it too!
Serve with rice or mashed potato, whichever suits you.
Pork Chops with Creamy Mustard Sauce
Preparation time: 10 minutes; Cooking time: 45 minutes Serves: 4
- 2-3 tablespoons olive oil
- 3 tablespoons all-purpose flour
- Salt and freshly ground pepper to taste
- 4 large pork chops
- 1 large onion, half moon-sliced
- 1 teaspoon curry powder
- ½ cup dry sherry or port
- ½-1 cup stock (broth)
- 2 tablespoons Old Fashioned Dijon mustard
- ¼ cup 35% cream (whipping cream)
- Season the flour with salt and pepper and use to liberally coat the chops on both sides. This step is essential because the flour will thicken the sauce during cooking.
- Heat 1 tablespoon olive oil in a pan or skillet. Add the chops to the pan and brown them quickly on both sides. Set aside.
- Heat the rest of the oil and sauté the onions until soft. Add the curry powder and cook for one minute, then add the sherry or port and stock and stir to mix. Return the chops to the pan and cover and simmer until the chops are very tender, about 30 minutes. Flip them over at least once.
- Transfer the chops to a warm serving dish. Stir in the mustard and whipping cream to the sauce in the pan (skillet) and stir well to combine. Adjust the seasoning. Pour the sauce over the chops and serve.
- Last updated: 03 August 2019