Friday, March 31, 2006

Pork Chops with Purple Mustard Pan Sauce

We seasoned some thin, bone-in pork chops with salt, pepper, thyme, and a little dried mustard and wrapped them individually and very tightly in plastic wrap and let them sit around the refrigerator for a couple of hours before they were to meet the site of their impending doom - my sauté pan.

Heat pan, throw in a little olive oil, and in they go... these were thin and cooked pretty quickly, about 4 minutes on each side. Once removed, it's Purple Mustard Pan Sauce time! Deglaze with red wine (the purple part) and scrape up the seasoned bits that easily come off the enamel in the pan. Then add a couple tbls of dijon mustard and a little butter and stir to combine. Let it cook down a little bit and you're ready to pour it on yer chops. Easy and delicious!

What to have with the pork chops? Edamame! Why not? One of us is a HUGE fan (her) and the other is not quite as fond of the little soy bean pods (him), but she puts up with him alot, so he owes her... And it IS fun popping the little beans out of their pod... We had a frozen pack (that had been previously parboiled) so we just boiled them in very salty water for 6 minutes and then seasoned them with salt and pepper and some other stuff. They were pretty good!

As usual, we made roasted sweet potatoes to go with our pork, which we've described a few times now (cut them up, season and oil them, 400-degree oven for ~30 minutes, eat). Having this easy recipe in your repertoire comes in very handy and is a good alternative starch to potatoes/rice/pasta - again, check out some nutritional info on good carbs here...



Anonymous said...

Oh, I love pork chops! I love edamame! I love sweet potatoes! The mustard sauce sounds fabulous. Boy, you're lucky I don't live near you.

Butta Buns said...

That looks delicious. Next time I get chops, I'm trying your sauce. It's good to know there's a reduction that doesn't require an entire stick of butter.