Categories: dinner, mustard, pork chops
Ingredients
- 4 pork chops
- 4 Tbsp whole-grain mustard
- 1 cup dry vermouth
- 1 cup heavy whipping cream
Directions
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Spread a dollop of mustard over one side of the chops. The mustard shouldn’t be too thick, about a teaspoon per side.
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Put chops in medium to medium high skillet mustard-side down (do not use a non-stick pan).
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Spread the remaining mustard across the chops.
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Cook till just done, about 3 minutes per side. Note: stores sell various thicknesses of chop. Adjust cooking times accordingly.
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Remove chops from teh skillet and set aside.
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Pour vermouth in pan, still medium hot, reduce heat and scrape the mustard burnings off the bottom of the pan.
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Stir and scrape frequently until vermouth is mostly reduced.
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Pour in cream and stir.
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Let simmer for 5-10 minutes to desired thinkness.
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Add pork back in to skillet and warm.
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Serve over a mix of white and wild rice.