Wednesday, April 20, 2011

April 20: Pork Chops with Grainy Mustard and Raisin Sauce

1 1/2 cups chicken stock or broth
1/2 cup dry white wine
1 cup golden raisins
4 tablespoons extra-virgin olive oil
4 1-inch-thick boneless center-cut pork chops
1 tablespoon paprika
   Salt and freshly ground black pepper
1 medium yellow onion, chopped
1 teaspoon dried thyme
3 heaping tablespoons grainy Dijon mustard
1/4 cup heavy cream
1/4 cup fresh flat-leaf parsley leaves, chopped

Preheat the oven to 375 degrees F.

In a small sauce pot over high heat, combine the chicken stock, wine, and raisins. Bring it to a simmer, then turn off the heat and let it sit. Heating the raisins in the liquids will make them tender and plump.

While the sauce pot with the stock and wine is coming to a simmer, heat a large skillet  over medium-high to high heat with about 2 tablespoons of the EVOO. Season the chops with paprika, salt, and pepper. Place the chops in the skillet and sear the meat on both sides to caramelize, about 2 minutes on each side.

Transfer the chops to a rimmed cookie sheet and place in the oven to finish, 8 to 10 minutes, until the meat is firm to the touch, but not tough. remove from the oven and let the chops rest, covered with a piece of aluminum foil, for a few minutes.

While the chops are in the oven, return their skillet to medium-high heat. Add the remaining 2 tablespoons of EVOO, the onions, thyme, salt, and pepper, and cook, stirring frequently, for about 3 minutes.

Add the hot chicken stock, wine, and raisin mixture. Add the grainy mustard and heavy cream.

Bring the mixture to a simmer and cook until slightly thickened, about 4 to 5 minutes. Finish the grainy mustard and raisin sauce with the parsley.

Serve the sauce over the rested pork chops.


This is a very delicious way to make pork chops. They are moist and tender and the sauce is very flavorful. I just had to change a few things and there were a few problems with the recipe. I changed the size of the pork chops from 1 1/2-inch-thick to 1 inch. I changed the fresh thyme to dried. The problems are that 1) this recipe makes way too much sauce for the amount of meat (but I think it might be good on our Easter ham, so it's ok) and 2) there is no vegetable or side dish. We did have some leftover salad that we can eat, but maybe next time I will include the salad with the ingredient list. Because of the lack of side dish, this meal is very simple to make and takes only about 15 minutes altogether. The last time I made this meal I used whole grain mustard, so I didn't like it as much. This time, I used stone-ground, which made the sauce delicious and perfect. You weren't biting into whole mustard seeds... that can be shocking to your taste buds.