Pork Chops in Dijon Sauce

INGREDIENTS

• 1 Tbsp butter
• 1 Tbsp olive oil
• 4 center-cut rib or loin pork chops, boneless or bone-in (whatever you prefer), about 1 1/4 inch thick
• Salt
• Freshly ground black pepper
• 1/4 cup chopped shallots or green onions
• 1 cup dry white wine
• 3/4 cup chicken stock*
• 3/4 cup heavy cream
• 2 Tbsp Dijon mustard
• 1 Tbsp chopped parsley (optional)

*If cooking gluten-free, use homemade chicken stock or gluten-free packaged stock.

METHOD

1 Pat the pork chops dry with paper towels. Sprinkle salt and pepper all over them. Heat the olive oil in a large skillet over medium high heat. Stir in the butter. As soon as the butter has melted, add the pork chops to the pan and sear them, about 2-3 minutes on each side. Reduce the heat slightly if the chops brown too quickly.

2 Remove the pork chops from the pan and pour off most of the fat. Add the green onions or shallots and cook them on med high heat until softened, about 1 minute. Add 1/2 cup of the wine and bring to a boil, deglazing the pan by 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, reduce heat, cover and cook until chops are cooked through (145°F internal temp), about 10 to 15 minutes.

3 Remove the pork chops to a warm platter; cover with foil to keep warm. Add the remaining half cup of wine. Increase the heat to high to boil the pan juices. Reduce the juices by half, about 3 minutes. Add the heavy cream and boil 3 minutes more, until sauce reduces and thickens, and scraping the pan with a wooden spoon leaves a trail. Remove from the heat and whisk in the mustard and parsley. If you want, add more mustard to taste. Place chops on a bed of sauce and serve.

Creamy Potato Casserole

This is an excellent recipe if your a fan of Gruyere cheese and Dijon mustard, both of which I love. Follow the recipe closely as there are a few tricks to getting the potatos cooked through.

Ingredients

1 medium onion chopped
2 tbsp butter
2 tbsp all-purpose flour
2 tsbp Dijon style mustard
1 3/4 cups milk
4 oz of cream cheese
4 oz of Gruyere cheese
1 tbsp snipped fresh chives or green onions
6 red or Yukon gold potatoes cut into 1/8" wedges
8 oz sliced cooked ham or canadian bacon

Preparation

1) Preheat oven to 350F. Grease a 2 quart rectangular baking dish with cover; set aside.

2) For sauce, in medium saucepan cook onion in hot butter over medium heat 5 minutes or until tender; stirring occationally.

3) Stir in flour and mustard.

4) Add milk all at once, cook and stir over medium heat until slightly thickened and bubbly. Reduce heat to low.

5) Whisk in cream cheese until smooth.

6) Gradually add 1/2 cup of the Gruyere cheese until cheese is melted. Sirt in Chives or Green onions.

7) In bowl combine potatoes, ham and sauce; toss gently to bombine. Transfer to the prepared baking dish.

8) Bake, covered, 1 hour or until potatoes are tender, stir carefully about every 20 minutes.

9) Uncover, and sprinkle with crushed chips and remaining cheese.

10) Bake uncovered for 15 minutes more or untli cheese is melted.

11) Let stand 10 minutes before serving,.