Friday, April 8, 2011

Pork Chops with Lemon-Mustard Sauce

This is a delicious meal that doesn't use a lot of dishes...a total bonus here!


3-4 pork chops

For the marinade:

2 tbsp. Dijon mustard

1 tsp. black pepper

2 tsp. brown sugar

1 tsp. kosher salt

2 tbsp. olive oil

For the sauce:

3 tbsp. unsalted butter

1 tbsp. flour

1/4 cup green onions, finely chopped

1 tbsp. flour

1 cup chicken broth

1 tsp. Dijon mustard

2 tbsp. lemon juice


Put the ingredients for the marinade into a large ziploc bag. Squish around with your hands to mix. Place the pork chops in the bag. Let marinade for at least 1 hour.

After the chops have been marinading for a minimum of an hour, take the bag out and let it sit at room temperature for about 30 min.

Pan fry the pork chops at medium heat. There's no need to put any oil in the pan since there's enough in the marinade. Once cooked through on both sides, take them out, set them on a plate to rest, and cover with foil.

To make the sauce, melt the butter over medium heat in the same skillet you used to cook the chops. Add the green onions and cook for about 1 minute. Sprinkle the flour into the pan and whisk. The butter and flour will combine to make a roux. Whisk in the chicken broth and mustard, and continue cooking until thickened. Turn the heat to low, stir in the lemon juice. Add the chops back into the pan, coat with the sauce and serve.

I served the chops with green beans and cheddar-garlic biscuits. Yummy!

(adapted from Annie's-Eats)

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