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Pork Chops with Mustard Cream Sauce
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Recipe Information
Terri McK


  • 3 tbsp (45 ml) olive oil
  • 4 pork chops (1 inch thick)
  • 2 tbsp (30 ml) unsalted butter
  • 2 tbsp (30 ml) shallots minced
  • 1 tbsp (15 ml) brandy
  • 1 cup (225 ml) heavy cream
  • 1/4 cup (60 ml) Dijon mustard
  • squeeze of fresh lemon juice
  • 2 tsp (10 ml) mixed chopped herbs (parsley,tarragon and/or chervil, chives)
  • 1 small clove garlic, minced
  • cooked potatoes, egg noodles, or rice
  • Saute and brown each side of chops in olive oil; remove and keep warm.
  • Discard oil in pan and wipe clean.
  • Add butter to pan.
  • Add shallots and garlic; cook 1 minute.
  • Remove from heat and add brandy being careful not to ignite.
  • Add cream and mustard.
  • Return to heat and increase heat to high.
  • Bring to boil then reduce to low heat.
  • Add chops to sauce and the juices.
  • Simmer 4 to 5 minutes.
  • Turn chops over once.
  • Serve with potatoes, egg noodles, or rice.
Excellent dish.

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