Pork Chops with Mustard Sauce
  • 4 large (thick, bone-in) pork chops
  • 2 Tablespoons butter
  • 2 Tablespoons vinegar
  • 1 teaspoon Dijon Mustard
  • ½ cup heavy cream
  • Salt and pepper, to taste
  • 1 to 2 Tablespoons finely chopped parsley or chives
  1. Cook the chops slowly in a large skillet in the butter until browned on both sides and cooked to your desired doneness. (Lucas says it could take 30 minutes; I found it didn't take quite that long).
  2. Remove chops from pan and place on warm serving dish; keep warm.
  3. Add vinegar to pan and stir quickly to deglaze. Add the mustard and heavy cream; stir until smooth and blended. Add salt and pepper to taste. Let it gently simmer for 2 to 3 minutes, stirring.
  4. Pour sauce over the chops and sprinkle with parsley or chives and serve.
Recipe by The Culinary Cellar at http://theculinarycellar.com/dione-lucas-meat-poultry-cookbook/