The mustard cream adds a nice touch to this speedy skillet supper. My family prefers them to plain pork chops. —Janet Briggs
- 4 bone-in pork loin chops (1/4 to 1/2 inch thick)
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup dry white wine
- 1/2 cup heavy whipping cream
- 1 tablespoon Dijon mustard
- In a large skillet, cook pork chops in oil over medium heat for 5 minutes on each side. Add onion; cook for 5 minutes or until onion is lightly browned and a meat thermometer reads 160°. Sprinkle with paprika, salt and pepper. Remove pork and onions; keep warm.
- In the same skillet, cook wine over high heat until reduced to 1-2 tablespoons, stirring constantly. Reduce heat to low; add cream. Cook for 4-5 minutes or until thickened, stirring constantly. Remove from the heat; stir in mustard. Serve with pork and onions. Yield: 4 servings.
Originally published as Creamy Dijon Pork Chops in Test Kitchen Favorites 2004 2005, p100
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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