Pork Chops in Mustard Cream Sauce
- 1 T oil
- 2 pork chops (about 175g/6oz each)
- 2 T whole grain mustard
- 1/2 t grated nutmeg
- 150 mL pork stock (or chicken stock, or dry white wine)
- Salt (Sea) (to taste)
- freshly ground black pepper (to taste)
- 75 mL double cream
- 1/2 T chopped parsley (fresh, to garnish)
1. Heat the oil in a deep frying pan with a lid. Score the fat on the pork chops, and brown them quickly on either side. Remove and keep warm.
2. Add the mustard, nutmeg, stock/wine, salt, and pepper; blend well. Return the chops to the pan, cover, and simmer gently for 20 minutes until the chops are cooked through.
3. Add the cream and cook gently until the sauce reduces and thickens. Garnish with chopped parsley.
SJ Note: If you're in the US, you likely won't be able to get double cream; just use heavy whipping cream, use a smidge more (perhaps an extra tablespoon), and boil it down a bit longer. Original suggests serving with freshly cooked green noodles and a crisp salad.
SJ Note 19 June 2012: This was pretty good; had a good flavor. I've halved this from the original, but the sauce was still enough for 4 chops, so know that if you want to make four. It also didn't take 20 minutes to cook through - it took about 10 for ours. Adding the cream and cooking it down after the chops had cooked through led to overcooked meat, so in the future, add the cream before the meat's cooked through - perhaps at 5 minutes in. Despite the overcooking, it was still tasty (and not dried out), so definitely a keeper.