Marinated Pork Chops with Dijon
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/2 cups Chablis or other dry white wine 1/2 teaspoon salt 1/2 teaspoon dried whole basil
1/2 teaspoon dried whole oregano 1/2 teaspoon dried whole thyme 1/4 teaspoon pepper
6 (1-inch-thick) pork loin chops 1/4 cup all-purpose flour 3 tablespoons clarified butter
1/4 cup chopped shallots juice of 1 small lemon 1 teaspoon Dijon mustard
1/4 cup whipping cream



1 Combine wine, salt, basil, oregano, thyme, and pepper in a large shallow dish. Add pork chops. Cover and marinate in refrigerator 1 hour, turning chops after 30 minutes. Remove chops from marinade, reserving marinade.
2 Dust chops with flour. Saute chops in clarified butter in a large skillet until browned on all sides. Add shallots, and saute 6 minutes or until shallots are tender. Pour reserved marinade over chops in skillet. Add lemon juice, and simmer 10 minutes or until meat is tender, turning chops after 5 minutes. Transfer chops to a serving platter, and keep warm.
3 Add mustard to skillet, and cook until liquid is reduced by half. Add whipping cream, stirring until sauce is thickened. Spoon sauce over shops.

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