I like to prepare foods I can eat for more than one meal or freeze and eat later so I don't have to cook a lot during the week. This recipe is one of my favorite creations.—Bryan Cornett, Duluth, Georgia
- 1/4 cup plus 2 teaspoons all-purpose flour, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 bone-in pork loin chops (1 inch thick), trimmed
- 2 tablespoons vegetable oil
- 1/2 pound fresh mushrooms, sliced
- 2 garlic cloves, minced
- 1 cup beef broth
- 1/2 teaspoon dried rosemary, crushed
- 1/4 cup half-and-half cream
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- In a large resealable plastic bag, combine 1/4 cup flour, salt and pepper. Add pork chops, one at a time, and shake to coat. In a large skillet, brown chops in oil over medium-high heat for 3-4 minutes on each side. Remove and set aside.
- In the same skillet, saute mushrooms and garlic for 3 minutes. Add broth and rosemary; bring to a boil. reduce heat; to low; return pork to pan. Cover and simmer for 1 hour or until meat is very tender. Remove pork and keep warm.
- In a small bowl, combine the half-and-half, sour cream, mustard and remaining flour until smooth. Pour into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops. Yield: 4 servings.
Originally published as Pork Chops in Mustard Cream Sauce in Taste of Home June/July 2003, p12
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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