Sometimes I cook something that’s, well, not-so-pretty and I think, should I really bother to post this? it looks kinda bad.
Pork Chop with Mustard Sauce
The pork chop is basically just pan-fried in two tablespoons of butter; nothing fancy about it. It’s the mustard sauce that’s really where it’s at.
- 3 onions, finely diced
- 1/3 plus 1 tablespoon dry white wine
- 2 tablespoons Dijon mustard
- 5 tablespoons unsalted butter
- 4 ounces cornichons, sliced
After cooking the pork chops, remove and set aside. Add the onions and cook gently. Pour in the wine, increase the heat, and reduce by half. Mix in the mustard, reduce heat, then whisk in butter to form a smooth, glossy sauce. Stir in the cornichons and serve with pork chops.
Pickles, onions, and mustard: what could be better with a big piece of fried meat?