Pork Chops in Mushroom and Mustard Sauce

French´s
The holiday season is great for the variety of food available, and you will surely add these chops to your favorite recipes, which you can prepare with very few ingredients. The result will be a delicious dish thanks to the flavor of Dijon Stone Ground®, which you can enjoy with your loved ones.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 2 tablespoons garlic, crushed
  • 4 pork chops, unsmoked, fresh
  • salt
  • black pepper, freshly ground
  • 2 tablespoons olive oil, preferably extra virgin
  • 2 tablespoons butter
  • 1/2 cups red wine, Merlot, preferably
  • 3 cups whipping cream
  • 3 tablespoons Dijon Stone Ground®
  • 2 cups button mushrooms
  • 1/2 cups capers, from the jar, drained
  • salt
  • pepper, freshly ground
  • thyme, fresh, for garnish
  • carrot purée, for serving
  • broccoli, boiled, for serving
Preparation
30 mins
25 mins
Low
  • Pour olive oil into a hot deep skillet and fry the pork chops, seasoning with salt and crushed garlic, and cook until evenly browned on both sides. Remove the chops from the skillet and set aside.
  • In the same skillet where you cooked the chops, melt a little butter, pour in the red wine, and cook over medium-low heat until reduced, that is, until it thickens. Add the heavy cream while stirring constantly until combined, then the Dijon Stone Ground®, mushrooms, capers, and pork chops. Season with salt and pepper. Cover and cook on low heat for 15 minutes. Uncover and cook for 10 more minutes.
  • Serve hot, garnish with fresh thyme. Accompany with carrot puree and boiled broccoli.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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