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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!
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.
Very good. You could also make more sauce, pour it over the chops, and cook gently together for about 15 minutes.
In the words of my fiance - "This one's a keeper!" The sauce on this is awesome! I did use chicken breasts instead of the pork chops, but we plan to try this with pork as well. Thanks.
Simply Yummy! The sauce is delightful! I DID dredge my chops in flour, egg, flour and stick them in the fridge to let the coating stick.. just because that is how I am used to frying my chops. But the sauce is the star in this recipe and I didnt change a thing. Thanks for an easy and OUTSTANDING recipe!!!
This was really good. Hubby likes just plain mustard for chops, but the sauce was two thumbs up for me.
Maybe I should feel jealously for my husband found a new love. My rival----miss dishy here! The sauce is fantastic.
We had this for dinner last night and it was delicious. I seasoned the pork chops with pepper and a little chinese five spice. We were going to cook them on the b-b-q, but ran out of gas, then pour the sauce over the chops. We lightly fried the chops in a frypan, removed them and poured the sauce into the pan to warm, decided there wasn't enough for the 5 large chops, made another batch and added it and then put the chops back in, coating them well and warming them through. Served with mashed potatoe and steam vegetables. Thank you Shoppoholic for a keeper.
I made this dish last night and it was fantastic!!! Our guest we had over just loved the sauce and was suprised to hear it had mustard because he does not like mustard. I aam not big on classic, but I do like the fancier types. I used dijon and spicy brown and I also doubled the recipe and did as another suggested and poured the sauce over the browned pork chops and let it simmer a while, flipping the pork chops every so often. Thanks for a great new way to make pork chops, I will make these again... Oh and I served them with a baked potato and steamed carrots.
Fabulous! We loved the mustard tang, it was perfect and the sour cream balanced it nicely. I didn't use a blender - just mixed it all in the saucepan with a whisk.