This one skillet pork dish is quick and family friendly. Served alongside roasted potatoes or on a bed of barley risotto the sauce, laced with maple syrup and mustard is a serious ‘keeper’.
Preparation Time:10 minutes
Cooking Time:25 minutes
4 (6 oz./170 g) bone-in centre loin chops
1 tsp (5 mL) dried thyme leaves
1/4 tsp (1 mL) each salt and pepper
1 Tbsp (15 mL) canola oil
1/2 cup (125 mL) diced onion
2 garlic cloves, minced
3 cups (750 mL) sliced button mushrooms
1/4 cup (60 mL) white wine
1/2 cup (125 mL) chicken stock
2 Tbsp (30 mL) Dijon mustard
1 tsp (5 mL) yellow mustard seed
1 Tbsp (15 mL) maple syrup
1 tsp (5 mL) nely chopped fresh rosemary
1/2 cup (125 mL) whipping cream
2 Tbsp (30 mL) chopped fresh parsley
salt and pepper to taste
Place the pork chops on a plate and sprinkle both sides of each pork chop with thyme, salt and pepper. Heat a large skillet over medium high heat and add the oil. When it is hot, add the chops and fry for about 3-4 minutes per side. Remove to a clean plate. Depending on the size of your chops and skillet, you may have to fry the chops in batches. Add the onion to the skillet, and sauté for a few minutes. Stir in the garlic and mushrooms. If there is not enough fat in the skillet, add another tablespoon of oil.
Sauté the vegetables for about 5 minutes, until the mushrooms have released their juices. Stir in the wine and scrape up any brown bits from the bottom of the pan. Simmer for a minute or two, then pour in the chicken stock, both kinds of mustard, maple syrup and rosemary. Simmer for 5 minutes, stirring occasionally. Stir in the cream and simmer another 5 minutes until slightly thickened. Add the parsley and season to taste with salt and pepper.
Return the pork chops to the pan and warm through for a few minutes. Serve the chops with the mushroom sauce on top.
Serves 4 (1 pork chop per person)
Recipe Courtesy of the Saskatchewan Mustard Development Commission.