Friday, November 04, 2011

Pork Chops in Mustard Cream Sauce


2 Tablespoons olive oil
1 Large onion sliced
4-5 Pork Chops (bone in)
4-Tablespoons brandy or bourbon
2 Tablespoons Dijon stone ground mustard (or any mustard you like)
1/2 Pint whipping cream (here again you can add more or less as you like)

Saute onion in olive oil until golden brown (or as desired), remove from pan and set aside.
Fry pork chops until cooked through, remove from pan and set aside.
deglaze pan with** brandy or bourbon, add mustard and cook for about a minute, then add whipping cream and simmer till it begins to thicken, remove from heat.

To serve:
Top pork chops with onions and pour the sauce over all, enjoy!

These go nicely with a baked sweet potato, a spoonful of shoestring beets on the side and a tossed salad.

**be careful when deglazing pan not to splash brandy or bourbon over the sides of the pan, it will ignite! I know because... well trust me I know :-)