Pork Chops with Mustard Cream Sauce,
Gnocchi and Steamed Veggies
Some pork chops purchased on sale, a few tablespoons of mustard and sour cream make for one of the easiest week night dinner imaginable. My little man Christopher absolutely adored this dish, even picking up the bone to make sure he chewed off all the meat...I didn't dare tell him that the sauce was mustard based!
Pork Chops with Mustard Cream Sauce
4 nice pork chops, bone-in or not
salt and fresh ground black pepper
canola oil, just enough to keep chops from sticking
2 heaping tablespoons grainy mustard
1 cup sour cream (heavy cream would work too, but I used light sour cream)
1 cup chicken stock
Season the chops well with salt and pepper; heat just enough oil to coat the bottom of a heavy skillet over medium high heat until the pan is very hot. Brown the chops for four minutes per side, working in batches if necessary to prevent crowding the pan.
Remove the chops from the pan and set aside, Use the stock to deglaze the pan, making sure to scrape up all the yummy brown bits. Whisk in the mustard and sour cream. Nestle the chops into the sauce, including any juices that have accumulated on the plate; reduce the heat to medium and cook for 15-20 minutes or so to finish cooking the pork chops through, being careful not to overcook. Serve, spooning the sauce over the pork and whatever starch you choose, and enjoy the easy deliciousness.