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Christine39
Posted October 29, 2005 07:58 AM
I tried this recipe last week for the first time and loved it. I don't know where I got it - maybe here - if so, I apologize for not giving credit.
4 pork chops
salt and freshly ground black pepper
2 tablespoons vegetable oil
1 medium onion, chopped
1 cup white wine
4 tablespoons Dijon mustard
1 tablespoon chopped fresh parsley
1 teaspoon marjoram
2 tablespoons capers
Trim off any excess fat from the chops and season well with the salt and pepper. Heat the oil in a large frying pan on medium-high heat. When quite hot, put in the chops and brown quickly on both sides. Reduce the heat to medium and add the chopped onion. Cook for 3 to 4 minutes, stirring occasionally.
Pour the wine into the pan, then stir in the mustard. Add the parsley, marjoram and capers. Season with additional salt and pepper. Cook, uncovered, for about 10 minutes, so that the meat is done and the sauce has thickened a little.
Serve with rice and a vegetable such as spinach or green beans.
I served this with potatoes and that was a mistake. The sauce would have worked well over rice. A nice thing about the sauce (besides tasting delightful) is that it isn't particularly fattening, as gravies go.
Posted October 29, 2005 07:58 AM
I tried this recipe last week for the first time and loved it. I don't know where I got it - maybe here - if so, I apologize for not giving credit.
4 pork chops
salt and freshly ground black pepper
2 tablespoons vegetable oil
1 medium onion, chopped
1 cup white wine
4 tablespoons Dijon mustard
1 tablespoon chopped fresh parsley
1 teaspoon marjoram
2 tablespoons capers
Trim off any excess fat from the chops and season well with the salt and pepper. Heat the oil in a large frying pan on medium-high heat. When quite hot, put in the chops and brown quickly on both sides. Reduce the heat to medium and add the chopped onion. Cook for 3 to 4 minutes, stirring occasionally.
Pour the wine into the pan, then stir in the mustard. Add the parsley, marjoram and capers. Season with additional salt and pepper. Cook, uncovered, for about 10 minutes, so that the meat is done and the sauce has thickened a little.
Serve with rice and a vegetable such as spinach or green beans.
I served this with potatoes and that was a mistake. The sauce would have worked well over rice. A nice thing about the sauce (besides tasting delightful) is that it isn't particularly fattening, as gravies go.