Pork Chops Dijonnaise

Ingredients

• 4 pork chops, thick cut
• 2 tbsp butter
• 1 tbsp oil
• 6 tbsp Parmesan cheese, grated
• 6 tbsp cream
• 6 tbsp cider or apple juice
• 2 tsp white wine vinegar
• 1 cup stock
• 1½ tsp Dijon-style mustard
• salt and pepper

Method

1. Heat the butter and oil and brown the chops lightly on both sides in a skillet or oven-proof casserole. Mix the cheese to a paste with 1-2 tablespoons cream and spread over the top of the chops.
2. Bake in a 375 degree oven 25-40 minutes or until tender, depending on thickness. Transfer to a platter and keep warm.
3. Add the cider and vinegar to the pan and boil until reduced to a glaze. Add the stock, remaining cream, mustard and seasoning to taste. Reheat the sauce without boiling and spoon over the chops.

Notes

Serve with salad and fresh spring vegetables. Serves 4. From Rosauers (Pork PK-32).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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