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Thursday, April 16, 2009

Herb Roasted Pork Chops with White Wine Mustard Sauce

This was our Easter dinner, nothing fancy. I have to say that I was very thankful that I decided to make something simple. After our long walk that day I was tired and starving by the time I got home. I was able to throw this together in a few minutes and put it in the oven while I took a shower. By the time I got dressed and made the sauce, the pork and potatoes were cooked and dinner was ready to go in under an hour.

Herb Roasted Pork Chops with White Wine Mustard Sauce
adapted from Herb Roasted Pork Loin recipe from Gourmet Magazine

Pork Chops
2-3 pounds of boneless pork chops
2 tablespoons plus 1 teaspoon olive oil, divided
6 rosemary sprigs, divided
8 large thyme sprigs, divided
8 sage sprigs, divided
8 savory sprigs (optional), divided
1/2 cup finely chopped shallots (4 to 5)
2 tablespoons finely chopped garlic
3 tablespoons Dijon mustard

Preheat oven to 350°F with rack in middle.
Pat pork dry and season with 1 3/4 tsp salt and 1 1/2 tsp pepper.
In a large glass baking dish arrange herbs in the bottom of the dish. Stir together ( I just tossed everything in my mini food processor) shallots, garlic, mustard, and 1 Tbsp oil and smear all over pork chops. Place pork chops on top of herbs. Roast 30 minutes. Remove pan from oven and scrape shallot mixture off the tops of pork chops to allow them to brown. I left the mixture in the pan. Turn heat up to 400°F and continue roasting approximately 15-20 minutes until top of chops get lightly browned. Start White Wine Mustard Sauce when you return the pork chops to the oven.

White Wine Mustard Sauce
1/3 cup dry white wine
2 teaspoons Dijon mustard
1 3/4 cups reduced-sodium chicken broth
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons all-purpose flour
Boil white wine and mustard until reduced by half. Add broth and simmer 3 minutes. If you have more than 1 1/2 cups, boil longer to reduce; if less, add water.
Melt butter in a heavy medium saucepan over medium heat. Whisk in flour and cook, whisking, until pale golden, about 3 minutes. Whisk in wine mixture and simmer until slightly thickened, about 3 minutes.
Serve sauce over pork.

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