https://www.copymethat.com/r/TkbAAZLmO/pork-chops-with-dijon-sauce/
10379764
oH4UiYN
TkbAAZLmO
2024-04-24 08:59:29
Pork Chops with Dijon Sauce
loading...
X
"In the Burgundy region of France, home of Dijon, pork chops are traditionally served in a sauce made with mustard, cream and white wine, and there are very few pairings that are better. Richard Olney, a prominent food writer and authority on French cooking, sautéed sliced apples and chops and then baked them all together with cream and mustard dribbled on top. I prefer the method here, but you could always fry up some apples and serve them on the side.
"(For a dish with roots closer to Normandy than Burgundy, make the same recipe but omit the mustard, deglaze the pan with Calvados instead of wine and stir sliced sautéed Granny Smiths into the sauce itself.)"
JULIA REED YIELD 4 servings TIME 35 minutes
"(For a dish with roots closer to Normandy than Burgundy, make the same recipe but omit the mustard, deglaze the pan with Calvados instead of wine and stir sliced sautéed Granny Smiths into the sauce itself.)"
JULIA REED YIELD 4 servings TIME 35 minutes
Ingredients
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 4 1 ¼-inch-thick center-cut rib or loin pork chops, bone in
- Salt and freshly ground black pepper
- ¼ cup chopped green onions or shallots
- ½ cup dry white wine
- ¾ cup chicken or veal stock
- ½ cup heavy cream
- 1 tablespoon Dijon mustard (or more to taste)
- 1 tablespoon chopped parsley (optional)
Steps
Directions at cooking.nytimes.com
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!