Pork Chops

By SamU

Ingredients

• oil
• 1 cup diced onions
• crushed garlic
• 1/4-1/2 cup white wine
• 1/2 cup chicken stock
• 1/4 cup heavy cream
• 1 tablespoon mustard

Details

Adapted from chowhound.chow.com

Preparation

Step 1

We begin by heating a large heavy skillet over a high flame, then adding some oil. When the oil shimmers (just before it begins to smoke), we brown the chops on both sides and also along the fatty edge (standing the chops on end) for 2 minutes per side and edge, a total of 6 minutes in all.

Then we remove the chops from the pan and lower the heat while we add diced onions (we like a lot - at least a cup) and chopped or crushed garlic to the pan to deglaze the pan and to soften the onions. Once the onions are softened (a couple of minutes), we add some white wine (a quarter to half a cup) to further deglaze the pan and let that reduce a little (two or three minutes over medium heat). Then we add about a half cup of chicken stock and let the whole mixture simmer for about two or three minutes. Adjust the heat as necessary.

At that point we put the chops back in the pan, cover and simmer on low heat for 20 minutes (as I said, these are big chops). A couple of minutes one way or the other doesn't make any difference.

After 20 minutes we remove the chops from the pan and add about a quarter cup of heavy cream to the liquid in the frying pan. We allow that mixture to simmer for two or three minutes, increasing the heat as necessary, then we add one (sometimes two) heaping tablespoon of a good mustard and mix well. This creates a very tasty mustard sauce that we both really like.

Finally we plate up the chops and drizzle the sauce all around and over the chops.

Serve with some avocado, a sliced tomato, perhaps some cauliflower or broccoli, and you have a terrific meal.

Note that I am not very precise about amounts. We have found that you can increase or decrease any of the ingredients according to your taste and still get great results.