Monday, July 14, 2014

Pork Chops in Dijon-Mushroom Wine Sauce


I know it's summer and it's grilling season and generally that calls for "lighter" foods.

But sometimes, in-spite of the season, you just crave some comfort food. Something warm and homey.

And that's exactly how I felt this week.  I wanted - no I craved- a creamy sauce, some mushrooms, bright green peas, white wine (to cook with and drink) smothering tender, juicy chops.

That craving resulted in my Pork Chops in Dijon-Mushroom Sauce.

Craving conquered, Hub declared his usual "this s*** is good", the highest honor ever, and I was a happy camper.

Serves 4

1-1/2 pounds boneless pork loin chops, thin cut - about 1/2" thick
Brine solution: 3 tablespoon Kosher salt, 2 tablespoons brown sugar in one quart of water
1 tablespoon olive oil
Salt & pepper
2 tablespoons butter, divided
1/2 tablespoon olive oil
2 cups fresh sliced cremini mushrooms*
1 large yellow onion, sliced into half moons
1/4 cup all-purpose flour
2 teaspoons dijon mustard
1/2 teaspoon salt (or to taste)
1/4 teaspoon pepper
1 1/2 cups beef broth/stock
1/2 cup dry white wine
1 cup cream* (heavy or light, your choice)
1 cup frozen petite peas

Place chops in brine solution and brine in fridge overnight
Remove chops from brine, rinse, and pat dry.
Lightly salt and pepper each side
Heat a stainless steel pan over medium high heat, add oil, sear each side of chops, remove from pan onto a platter, set aside, covered with foil.
Reduce heat on pan to medium-low, add 1 tablespoon butter and 1/2 tablespoon olive oil. Add onions and mushrooms. Saute, stirring frequently 10-15 minutes or until onions/mushrooms a deep golden color.
Sprinkle the flour over the onions/mushrooms, stir to mix in well. Add Dijon mustard, salt pepper, stock, wine and chops. Stir until it starts to simmer lightly and slightly thicken. Reduce heat to low. Allow to simmer for 13 minutes. (Add peas in the last 5 minutes of cooking time.) Stir in cream and allow to warm through. Take off heat and add butter, stir until butter melts.

Serve over egg noodles, or with a simple salad and a baguette to mop up the wine sauce. And please, feel free to finish the rest of that white wine too! ENJOY!

*Recipe Notes:
Use any variety of  or combination of mushrooms, that you like.
You can substitute cream with  half & half, fat free half & half, or milk of choice.
Learn more on how to brine, read my post To Brine or Not to Brine? That Shouldn't Even Be a Question

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