Name: Pork Chops in Mushroom and Mustard Sauce
Prep time: 55 min
Cook time: 25 min
Yield: 6
Cuisine: Internacional
Ingredients: 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.