 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
The pork is cooked fast over high heat and finished with a tomato/mustard sauce. Ingredients:
8 pork chops, 1/2 inch thick |
salt & freshly ground black pepper |
2 tablespoons vegetable oil |
1/2 cup onion, minced |
6 tablespoons dry white wine |
1 teaspoon dry white wine |
2 tablespoons red wine vinegar |
1 cup chicken broth |
1 tablespoon tomato paste |
1 teaspoon cornstarch |
1 tablespoon dijon mustard |
Directions:
1. Season the pork chops with salt and pepper. Heat oil in a skillet over high heat. Cook chops until well browned, about 5 minutes. Turn chops and cook on the other side another 5 to 6 minutes. Remove to a warm serving platter.
2. Pour off most of the fat from the skillet. Add the onions and cook 3 minutes. Add 6 tablespoons of the wine and the vinegar. Stir with a wire whisk, scraping to dissolve brown bit stuck to skillet. Add chicken broth and tomato sauce, stirring to blend. Cook 5 minutes. Combine cornstarch with 1 tsp wine. Stir into sauce. Add mustard, any juices that have accumulated around the pork chops, salt and a generous amount of pepper. Heat sauce, but do not boil.
3. Serve.
|
|