last-minute Resolution Recipe

[madbaker]

I was going to give myself a pass this week, what with the wife's art show and all. But I had some spare time last night, so I made this.

Yes, I've been doing a lot of main dishes lately. I tend to cycle through these things.

Pork in Mustard Sauce

3 thin pork chops, or pork tenderloins sliced to 1/3"
4 T Dijon mustard
olive oil
1 t butter
1 t peppercorns
2 T cream
2 T white wine

Spread half of the mustard on one side of the pork. Heat a frying pan, add the oil, and saute the meat on both sides until light brown. Add butter, squidge it under the meat for a bit, and remove the slightly browner meat from the pan to a warmed platter. Add the peppercorns to the pan, crushing slightly. Add the remaining Dijon mustard, then deglaze with the white wine. Stir in cream, bring to a boil and reduce for 1 minute. Pour over the pork.

Comments: tasty. Not too mustardy nor too rich. The chops got a bit cool, so I added the "warmed platter" instructions. I also threw a julienned green onion over them to add a non-yellow-brown color to the dish.
I'd probably skip the peppercorns and just grind some fresh pepper in - I've never had much luck with cooking whole peppercorns to edibility.

Comments

[albionwood.livejournal.com]

Sounds a little like the Steak au Poivre recipe I used to make. If Keegan could digest pork I'd try this one!

Peppercorns

[cvirtue.livejournal.com]

Us, neither. John's a pepper freak, ahem, gourmet. Like Cruella deVille, he puts pepper on nearly anything.

I suppose you could try non-dried peppercorns, too. We have some pickled ones, but that wouldn't be the same.