WebliminalBlog

I bought some minimally processed boneless pork chops to have for supper. After looking in a few books I decided to use the recipe Pork Chops With Mustard from “ The Talisman Italian Cook Book,” by Ada Boni. The pork chops were very good. We had them with oven roasted potatoes and a green salad with avocado and pomegranate seeds.

Here is the recipe.

Ingredients:

• 4 pork loin chops, about 1/2 inch thick
• 1 TBL butter
• 1 small onion, chopped
• 1 TBL flour
• 1/2 Cup dry white wine
• 1/2 Cup stock
• 1/2 teaspoon prepared mustard
• 1 teaspoon capers
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Directions: Braise pork chops in skillet with butter, browning nicely about 20 minutes on each side. Remove chops from skillet. Place onion in skillet, brown slowly, blend in flour, add white wine and stock and boil gently until mixture is slightly thickened. Return chops to skillet, and simmer 10 minutes. Add mustard, capers, salt and pepper, mix well and serve. Serves 4.

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