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Pork Chops in Dijon Mustard Sauce
Submitted by HeatherNikki on July 22, 2009 in Main Courses, Pork
| Prep Time Cook Time |
Servings 4 | Difficulty Intermediate |
Ingredients
- 2 cups Brown Rice
- ¼ cups Butter Or Margarine
- 4 whole Boneless Butterflied Pork Chops
- 1 pound Sliced Baby Bella Mushrooms
- ⅓ cups Brandy
- ¾ cups Heavy Cream
- 3 Tablespoons Dijon Mustard
- ½ Tablespoons Ground Mixed Peppercorns
- ½ teaspoons Salt
Preparation Instructions
Cook rice according to package directions.
Melt the butter or margarine in a deep skillet on medium heat. Season pork on both sides with salt and pepper and brown (3-4 minutes each side).
Half way through add mushrooms. When pork is browned and mushrooms are cooked down remove to a separate plate and keep warm.
Add the brandy to the pan and ignite it (be very careful). When flame has died scrape up brown bits from the bottom of the pan and simmer 1 minute.
Add the cream, mustard and peppercorns and stir until smooth.
Add the pork and mushrooms back to the pan and cook a few more minutes until pork is cooked through. You want the sauce to reduce a bit and thicken up.
Add salt to taste. Pour over rice and serve.
