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Take Two: Dijon Pork Chops

March 30, 2010

Here is the first recipe in a series of posts about leftovers. I eat a lot of them, but sometimes I would rather not eat the same thing 3 days in a row. This recipe is on the fancy side, but cooks up quickly. I reduced the amount of meat to serve 2, but kept the amount of sauce the same as the original, which served 4. The leftover sauce (and any leftover meat) needs to be saved for the second day.

I serve this dish with roasted asparagus, which Stu loves. Save any leftover asparagus for the next meal as well (but it’s not necessary.)

Are you ready? Here we go.

Dish number 1:

Dijon Pork Chops

Adapted from Simply Recipes, whose recipe directions were so clear that I didn’t alter them

1 Tbsp butter
1 Tbsp olive oil
2 center-cut rib or loin pork chops, bone in (preferred), about 1 1/4 inch thick (I used thinner chops, and cooked them for 5 minutes less)
Salt
Freshly ground black pepper
1/4 cup chopped shallots
1/2 cup dry white wine
3/4 cup chicken stock
1/2 cup heavy cream
1 Tbsp Dijon mustard
1 Tbsp chopped parsley (optional)

Melt the butter in the oil in a large deep skillet over medium high heat. Season chops with salt and pepper and brown them, about 2-3 minutes on each side. Reduce heat slightly if the chops brown too quickly.

Remove chops from the pan and pour off most of the fat. Add the green onions or shallots and cook on med high heat until softened, about 1 minute. Add wine and bring to a boil, scraping the brown bits from the bottom of the pan. Stir in the stock and return chops to the pan. Bring sauce to a simmer and cook until chops are tender, about 15 to 20 minutes.

Remove the chops to a warm platter; cover with foil to keep warm. Raise the temp of the pan to boil the pan juices, reduce the juices by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces and thickens. Remove from the heat and whisk in mustard and parsley. If you want, add more mustard to taste. Spoon sauce over chops and serve.

Wondering what dish #2 could be? Stay tuned!

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