Braised pork chops with mustard cream sauce recipe
Braised Pork Chops with Mustard Cream Sauce recipe
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|6||pork loin chops, at least 2cm thick, together 1800g|
|some||freshly ground black pepper|
|3 tbsp||olive oil|
|3||red/spanish onions, thinly sliced|
|4 clove(s)||garlic, finely chopped|
|250 ml||white wine, dry|
|375 ml||chicken stock|
|½ tsp||brown sugar|
|4||strips lemon rind|
|180 ml||double cream|
|4 tbsp||wholegrain mustard|
Make 3 to 4 cuts into the pork rind.
Season the flour with salt and pepper and use to coat the chops. Brown the chops on both sides in 2 tbsp of the oil. Transfer the chops to an oven-proof casserole or Dutch oven.
Add the remaining oil to the pan and cook the onions until they soften and begin to brown at the edges. Add garlic and cook for a further 2 minutes.
Stir in left-over flour, and then add the wine and stock.
Season well with salt and pepper. Add brown sugar, bay leaves, thyme and lemon rind. Bring the sauce to a boil, stirring constantly, and then pour over the chops.
Cover and cook in a preheated oven (200ºC) for about 30 minutes. Reduce the heat to 180ºC and continue cooking for another 45 minutes. Remove the lid for the last 15 minutes of the cooking time.
Remove the chops from the casserole amd keep warm.
Place the casserole over direct heat and discard the herbs and rind, then bring to a boil. Add the cream and continue to boil, stirring constantly. Season to taste and stir in the mustard to taste.
Goes well with potato mash and green vegetables, such as broccoli.
ca. 20 min
Grade of difficulty:
Calories per portion:
Reference: Braised pork chops with mustard cream sauce recipe
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