Pork Chops With Mustard & Sour Cream Sauce

Shoppohollic's Note:

Recipe comes from Food & Wine. This is a different take on the traditional pork chop. Its simple and quick to make. A nice sauce is made to cover the pork chops and the sauce can double as a gravy to be served over mashed potatoes. Menu Suggestion: mashed potatoes and sauteed mushrooms.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• ¼ cup chicken broth
• ¼ cup sour cream
• 2 teaspoons Dijon mustard
• 2 teaspoons stone ground coarse grain mustard
• ½ teaspoon cornstarch
• chopped fresh parsley
• 4 (5 ounce) boneless pork chops
• salt
• pepper

Directions:

1. In a blender process chicken broth, sour cream, both mustards and the cornstarch until mixture is smooth and not lumpy. Transfer the mixture to a saucepan and simmer over medium heat until it becomes thickened. Stir in the parsley and keep sauce warm.
2. Heat a large skillet. Season both sides of pork chops with salt and pepper and cook on high heat until browned; about 5 minutes. Turn the pork chops over and cook another 3 minutes or until cooked through. Transfer the pork chops to dinner plates and spoon the mustard sauce over the top.

Reviews

[*pink*]

This sauce was very good. I doubled the sauce to serve extra over mashed tators. I did add a little italian seasoning into the sauce as well. I breaded my chops and browned them nicely in a skillet, then made the sauce in the same skillet to get all the flavors into the sauce. At the last 5-10 min. I put the chops back into the skillet and smothered them with the sauce. I made 5 chops and had 3 leftover. So the next day, I threw the leftovers with the sauce into a crockpot and added in some brown gravy to make a strogonoff style sauce. When the pork was tender enough, I shredded it and served over mashed tators and egg noodles. I will for sure make again. Thanks for the recipe!

[Paja]

Really nice! I doubled the "gravy" and I was glad I did. It was really delicious. I brined the pork chops for about an hour (I almost always do, I think they are much moister that way). Like others, I seared the chops and then added the sauce and finished the cooking in the gravy. That way I could scrape up all the little brown bits that add so much flavour. This was very simple and definitely a keeper.

[Anastasia-Sacha]

Very good. You could also make more sauce, pour it over the chops, and cook gently together for about 15 minutes.