October 17, 2017

A La Carte: Perfect Pork Chops with a Mustard Twist

Last week I bought a new grill cover for my Weber. I was a bit unhappy, since I have only had the grill for just over two years and the cover I bought with the expensive grill, is falling apart. I’m not sure I should he surprised, but I am getting to that age where I expect quality should last a while. At least I don’t start sentences by saying “When I was younger,”

This, however, doesn’t mean the grill won’t be used all winter. My patio is just a few steps from my living room/dining room and, unless this coming winter is like the one wo years ago, during which I could barely find my grill, you will still see me throwing some chicken or burgers and hot dogs onto the Weber (without a coat on, no matter how cold it is).

I took a tour into my garage freezer and found four three-packs of pork chops I’d bought on sale at the supermarket, so I took one of the packages out last night. I can eat one or maybe two; the other one or one and a half I will cut up and toss into a large salad tomorrow. (I do the same the same thing with strip steaks I buy in three-steak packages at BJ’s—I wrap aluminum foil on each and freeze them—I can’t eat an entire steak, but it is lovely on a salad or for a stir-fry the next day.)

I found this recipe in my computer and hadn’t made it in almost a decade. I love mustard and this is a great way to cook pork chops.

Pork Chops with Mustard Sauce

Adapted from Fine Cooking, November, 2008, page 94a

Yield: serves 4

Preheat oven to low (150 to 160 degrees)

8 one-half-inch-thick boneless pork chops (about 3 ounces each) or 4 thicker pork chops
kosher salt and freshly ground black pepper
3 or more tablespoons all-purpose flour
1 tablespoon unsalted butter (regular butter will do since you use so little)
1 tablespoon extra-virgin olive oil; more as needed
one-half cup dry white wine
three-quarter cup heavy cream
one-half cup lower-salted chicken broth
one-quarter cup stoneground or country-style mustard

Put salt, pepper and flour in a plastic bag and dredge chops in bag, shaking off the excess.

Put butter and oil in a 12-inch skillet over medium heat. When hot, add 4 of the pork chops and cook, turning once, until golden on both sides and just cooked through, 4 to 6 minutes total. Transfer pork to a serving platter, tent with foil and place in low-degree oven. If necessary, repeat with remaining chops adding another tablespoon of oil to the pan, if necessary.

Our off any fat in the pan, add wine and scrape up the browned bits from the bottom of the pan with a wooden spoon. Increase the heat to medium-high and boil until wine is reduced to about 2 tablespoons, 2 to 3 minutes. Stir in cream, chicken broth and mustard and boil until reduced to a saucy consistency, about 5 minutes. Season to taste with salt and pepper.

Return pork and any juices to the pan, turn to coat with the sauce and then transfer back to the serving platter. Drizzle any sauce remaining in the skillet over the chops and serve.

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