Sunday, September 4, 2011

Fried Pork Chops with Creamy Dijon Sauce

This is so good.  I found myself sopping up the extra sauce with anything left on my plate. It almost made me wish for some bread.  I really enjoyed the flavor of the sauce in this dish.  You know what?  It would make a great leftover pork sauce too!

4 Pork Chops
1 Tablespoon or so of Olive Oil
3 or 4 Tablespoons Onion, diced (dried works also)
1 Tablespoons Brown Rice Flour (or white rice, any kind of non wheat based thickener or omit)
1/2 cup cooking Sherry (Holland House, found in supermarket -white wine would work)
14 ounces Chicken Stock
1/2 teaspoon Salt (optional)
1/3 cup Sour Cream
1 Tablespoon Dijon Mustard

  • With chicken between sheets of plastic wrap or inside the ziplock you stored it in, pound with a mallet or fry pan until flattened to an even thickness, about 1 inch.   This allows the chicken to cook nice, quick and even.
  • Heat a drizzle of oil in a large nonstick skillet over medium heat. 
  • Add the chicken and cook until slightly golden and just about done, about 2-3 minutes per side.
  • Transfer chicken to a plate, cover and keep warm. 
  • Heat 1 teaspoon oil in the pan over medium-high heat. 
  • Add onions and cook, stirring constantly and scraping up any browned bits. 
  • Add 1 tablespoon flour, sherry/wine, broth and 1/2 teaspoon salt.
  • Bring to a boil, stirring often.  Cook for 5 minutes on high to slightly reduce and thicken the sauce.
  • Reduce heat to low.  Return the chicken and juices to the pan and cook until heated through and chicken is fully cooked. 
  • Take chicken out and arrange on serving plate.
  • Stir in sour cream and mustard into sauce until smooth
  • Top the chicken with the sauce and serve immediately.


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