You are searching for:
Braised Pork Chops with Mustard - Cream Sauce
Ingredients
| 6 | pork loin chops, at least 2cm thick, together 1800g |
| 2 tbsp | flour |
| some | salt |
| some | freshly ground black pepper |
| 3 tbsp | olive oil |
| 3 | red/spanish onions, thinly sliced |
| 4 clove(s) | garlic, finely chopped |
| 250 ml | white wine, dry |
| 375 ml | chicken stock |
| 1/2 tsp | brown sugar |
| 3 | bay leaves |
| 8 sprig(s) | thyme |
| 4 | strips lemon rind |
| 180 ml | double cream |
| 4 tbsp | wholegrain mustard |
Method
Preparation time: ca. 20 min / Grade of difficulty: medium / Calories per portion: n/a
Make 3 to 4 cuts into the pork rind.
Season the flour with salt and pepper and use to coat the chops. Brown the chops on both sides in 2 tbsp of the oil. Transfer the chops to an oven-proof casserole or Dutch oven.
Add the remaining oil to the pan and cook the onions until they soften and begin to brown at the edges. Add garlic and cook for a further 2 minutes.
Stir in left-over flour, and then add the wine and stock.
Season well with salt and pepper. Add brown sugar, bay leaves, thyme and lemon rind. Bring the sauce to a boil, stirring constantly, and then pour over the chops.
Cover and cook in a preheated oven (200ºC) for about 30 minutes. Reduce the heat to 180ºC and continue cooking for another 45 minutes. Remove the lid for the last 15 minutes of the cooking time.
Remove the chops from the casserole amd keep warm.
Place the casserole over direct heat and discard the herbs and rind, then bring to a boil. Add the cream and continue to boil, stirring constantly. Season to taste and stir in the mustard to taste.
Goes well with potato mash and green vegetables, such as broccoli.
Season the flour with salt and pepper and use to coat the chops. Brown the chops on both sides in 2 tbsp of the oil. Transfer the chops to an oven-proof casserole or Dutch oven.
Add the remaining oil to the pan and cook the onions until they soften and begin to brown at the edges. Add garlic and cook for a further 2 minutes.
Stir in left-over flour, and then add the wine and stock.
Season well with salt and pepper. Add brown sugar, bay leaves, thyme and lemon rind. Bring the sauce to a boil, stirring constantly, and then pour over the chops.
Cover and cook in a preheated oven (200ºC) for about 30 minutes. Reduce the heat to 180ºC and continue cooking for another 45 minutes. Remove the lid for the last 15 minutes of the cooking time.
Remove the chops from the casserole amd keep warm.
Place the casserole over direct heat and discard the herbs and rind, then bring to a boil. Add the cream and continue to boil, stirring constantly. Season to taste and stir in the mustard to taste.
Goes well with potato mash and green vegetables, such as broccoli.
| Tweet |
Comments by other users
My family loves this dish!! I make it on a regular basis. It is easy to make and the result is delicious
Add your own comment
In order to comment on a recipe, you have to be registered. If you are registered, please login with your username and password.
.jpg "A Seasonal Favourite!")
hb1402
23/01/2011 19:36 o'clock