A request for this recipe came in from reader Chanda who wrote, “I can’t begin to tell you how thrilled I was to see that you have the recipe card for “Pork Chops with Mustard Sauce”. I used to make it for my husband when we were dating.”
Here you go, Chanda – and here’s to keeping romance alive through the years.
Some meat markets offer boneless pork chops cut from the loin. If your store doesn’t, purchase pork chops with the bone in and with a sharp-tipped knife, cut away the bone.
The result is meat that cooks more evenly and quickly. For pork to be tender, it should never be seared over high heat, but rather cooked over gentle, low heat until the pinkness is gone.
Good served with broiled, sliced new potatoes, carrots, marinated broccoli salad.
For the white wine, you can substitute 6 tablespoons water plus 2 tablespoons lemon juice.
Makes 4 servings.
This is from the Section 12 (Pork) and it is card 19.
Pork Chops With Mustard Sauce
- 8 boneless loin pork chops 3/4-inch thick
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon allspice
- 2 tablespoons butter
- 2 tablespoons green onion minced
- 2 teaspoons cornstarch
- 1/2 cup dry white wine
- 1/2 cup undiluted canned beef broth
- 2 teaspoons dijon-style mustard
Lay pork chops out on a plate or waxed paper. Mix flour, salt, and allspice together. Dust meat lightly on both sides with the mixture.
Heat 1 tablespoon of the butter in a heavy skillet. Add pork chops. Cook over medium heat for 6 minutes on each side or until pinkness is gone when chop is cut through center. Remove chops to heated platter.
Increase heat to high. Add remaining butter and onion. Saute 1 minute, stirring. Stir in cornstarch. Slow add wine and broth, stirring briskly.
Cook until thickened and smooth. Stir in mustard. Taste, and add salt and pepper as desired.
Pour over chops. Serve immediately.