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Instructions |
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Remove bone from the pork chops and flatten to 1/2 an inch thickness using a mallet. Sprinkle each chop with taragon and salt and pepper.
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Melt butter in a skillet over medium high heat. Saute the pork for 3 to 4 minutes on each side until they are browned. Place the chops on a plate.
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Add wine, mushrooms, and shallots to the skillet and saute until tender. Add the cream and chicken stock. Bring sauce to a boil and allow to cook for 3 minutes or until it thickens. Stir well during cooking. Add the mustard and capers to the skillet and stir well scraping all drippings off the bottom of the pan. Season with salt and pepper to taste.
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Place one pork chop on a plate and cover with the caper mustard sauce. Serve with pasta or rice and fresh veggies.
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Suggestions |
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pork, dinner, pasta, rice
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Originally Submitted
10/11/2011
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