Page 43 - #MyMustard Recipe Book
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4 – 6 oz. (170 g) bone-in centre loin chops 1 tsp (5 mL) dried thyme leaves
4 tsp (1 mL) each salt and pepper
1 Tbsp (15 mL) canola oil
2 cup (125 mL) diced onion
2 garlic cloves, minced
3 cups (750 mL) sliced button mushrooms 4 cup (60 mL) white wine
2 cup (125 mL) chicken stock
2 Tbsp (30 mL) Dijon mustard
1 tsp (5 mL) yellow mustard seed
1 Tbsp (15 mL) maple syrup
1 tsp (5 mL) finely chopped fresh rosemary 2 cup (125 mL) whipping cream
2 Tbsp (30 mL) chopped fresh parsley
salt and pepper to taste
SuBStitution: Can use chicken stock if you don’t have white wine handy. Can use brandy instead of white wine.
1. Place the pork chops on a plate and sprinkle both sides of each pork chop with thyme, salt and pepper.
2. Heat a large skillet over medium high heat and add the oil. When it is hot, add the chops and fry for about 3-4 minutes per side. Remove to a clean plate. Depending on the size of your chops and skillet, you may have to fry the chops in batches.
3. Add the onion to the skillet, and sauté for a few minutes. 4. Stir in the garlic and mushrooms. If there is not enough
fat in the skillet, add another tablespoon of oil. Sauté the vegetables for about 5 minutes, until the mushrooms have released their juices.
5. Stir in the wine and scrape up any brown bits from the bottom of the pan. Simmer for a minute or two, then pour in the chicken stock, both kinds of mustard, maple syrup and rosemary. Simmer for 5 minutes, stirring occasionally.
6. Stir in the cream and simmer another 5 minutes until slightly thickened.
7. Add the parsley and season to taste with salt and pepper.
8. Return the pork chops to the pan and warm through for a few minutes.
9. Serve the chops with the mushroom sauce on top.
Serves 4 (1 pork chop per person)
Marilyn Massoud @MarilynMassoud @SKmustard I always use dry mustard when I make baked beans for added flavour #MyMustard
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