Monday, November 16, 2009

Pork Chops with Maple-Mustard Cream Sauce

While in Nice, France this spring, I had a fantastic pork tenderloin served with a mustard cream sauce at the tres chic restaurant, Chez Juliette. I recreated the dish a couple of months later and was instantly transported to that restaurant with its quirky, yet effortlessly chic French decor, the chatter of multiple languages being spoken, and the restaurant's house dog going from table to table sniffing out attention, and scraps. Food truly is the universal language...

The October issue of Bon Appetit included a recipe for a Panko Crusted with Maple-Mustard Pan Sauce. That meal in France left me wanting to try more sauces so I promptly made the recipe, took a picture of and then never got around to blogging about it. It really was very easy and quite tasty and certainly worth a blog entry, but a picture will have to suffice:

The other day, I had a hankering for that maple-mustard sauce but wanted something richer that I could serve with pork chops. I have always cooked with recipes, but recently have become confident and educated enough about cooking methods, flavors, proportions, etc. that I will whip up my own concoctions. This Pork Chops with Maple-Mustard Cream Sauce is one of my creations with its roots and inspiration from that meal in France and the recipe in Bon Appetit as a building block.

The sauce is rich from the cream, tangy from the mustard (I prefer the whole grain variety), and slighty sweet from the maple syrup. I finished the chops with a sprinkling of gray sea salt. This sauce was fantastic and my daughter and I were dipping bites of chop straight into the pan for extra sauce. Bon Appetit!

Pork Chops with Maple-Mustard Cream Sauce

2-3 tablespoons olive oil
4 1-inch thick pork chops
salt and pepper

1 cup chicken stock
2 tablespoons maple syrup
1 tablespoon whole grain mustard
salt and pepper to taste
1/4 cup heavy cream
1 tablespoon butter

Heat olive oil in heavy skillet over medium high heat. Salt and pepper pork chops and place them in hot skillet. Cook about 4-5 minutes per side, until cooked through, but not overdone. Remove from skillet and tent with foil.

Reduce heat to medium. Pour chicken stock in pan and scrape up the brown bits from the bottom of the skillet. Stir in maple syrup and mustard. Bring to a bowl and simmer until reduced in half. Add salt and pepper to taste and then stir in heavy cream and butter. Pour over warm pork chops.

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1 comment:

  1. Sounds terrific! Maybe if I tried more sauces with pork I would like it better. My family loves pork so I am bookmarking this.


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