Honey Mustard Pork Chops
2 – 4 boneless pork chops, 12oz (350gr) total weight
1 tbs olive oil
1/2 cup chicken broth
1/2 cup white wine
1 tbs whole grain mustard
1 tbs honey
1 tbs sherry vinegar or cider, red wine
Chop onion. Heat oil in nonstick skillet. Add onions and sauté until tender. Move onions to the side and add pork chops. Brown on both sides, about 10 minutes total. Add remaining ingredients, cover, reduce heat and simmer 15 – 20 minutes. Increase heat to medium-high. Uncover, remove pork and keep warm. Stir sauce well and boil until it reduces by half, about 5 minutes. Pour over pork and serve.
In addition to the above, for the week of October 24 we have Shrimp and Prosciutto in Garlic Butter over Pasta, Beef Braised in Guinness, Fried Green Tomatoes alla Romana, Forest Mushroom Frittatas, Chicken Paprikas….
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