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Dinner was great last night. I made mustard pork, a traditional French dish, with some minor alterations that worked out positively-- instead of using a boneless cut, as usually used, I made them with dark sirloin chops, and I altered the mustard/spice content.
Mustard Pork (Caleb Style!)
Ingredients
4 thick-cut pork chops (again, I used sirloin, but any similar cut would work)
3/4 cup water
5 tablespoons good mustard
1/4 cup butter
1/4 cup cream
1 tablespoon rosemary
1 tablespoon good honey
Salt and pepper
Sear the pork chops in butter until light brown. Mix water, mustard, liberal amount of pepper, and salt and add to pan. Simmer on low heat for 30-35 minutes. Remove pork from pan; add cream, rosemary and honey; reduce until thick and drizzle over pork. Garnish with fresh rosemary.
I served these with mashed potatoes mixed with rosemary and bacon. Excellent dish!
Mustard Pork (Caleb Style!)
Ingredients
4 thick-cut pork chops (again, I used sirloin, but any similar cut would work)
3/4 cup water
5 tablespoons good mustard
1/4 cup butter
1/4 cup cream
1 tablespoon rosemary
1 tablespoon good honey
Salt and pepper
Sear the pork chops in butter until light brown. Mix water, mustard, liberal amount of pepper, and salt and add to pan. Simmer on low heat for 30-35 minutes. Remove pork from pan; add cream, rosemary and honey; reduce until thick and drizzle over pork. Garnish with fresh rosemary.
I served these with mashed potatoes mixed with rosemary and bacon. Excellent dish!