The chops were thinner, and almost always bone-in (there were a lot of kids gnawing on bones at our table). These days we get thicker chops and although we prefer bone-in, it just depends on what’s available at the market that day. Given that we eat pork chops so often, dad is always on the look out for a good recipe. This recipe we pulled from the New York Times Sunday Magazine years ago and have made it several times since. It’s easy peasy, and tastes so good! The Dijon cream sauce is just lovely with the pork. Great served with new potatoes.
If cooking gluten-free, use homemade chicken stock or gluten-free packaged stock. As soon as the butter has melted, add the pork chops to the pan and sear them, about 2 to 3 minutes on each side. Reduce the heat slightly if the chops brown too quickly. Add 1/2 cup of the wine and bring to a boil, deglazing the pan by scraping the brown bits from the bottom of the pan. Remove from the heat and whisk in the mustard and parsley. If you want, add more mustard to taste. Place chops on a bed of sauce and serve. Links: Perfect Pork Chops here on Simply Recipes Pork Chops with Ginger Pear Sauce here on Simply Recipes Pork Chops with Sweet and Sour Sauce here on Simply Recipes Honey Mustard Pork Chops from Budget Bytes
