Smothered Pork Chops in white wine mustard sauce

barbara lentz

By
@blentz8

These chops are so moist and the mustard in the sauce gives it a tangy taste. I didn't use the mushrooms in my dish because my husband don't like them. I paired this with my bacon pea risotto and it was a hit.


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Serves:

4

Prep:

10 Min

Cook:

50 Min

Method:

Bake

Ingredients

4
t. bone pork chops
1 large
onion sliced in rings
1 c
baby bella mushrooms sliced
salt and pepper to taste
2 Tbsp
olive oil
mustard sauce
2 c
milk
3 Tbsp
butter
4 Tbsp
flour
1 Tbsp
dijon mustard
1 medium
onion chopped
4 clove
garlic minced
1/2 c
dry white wine
salt and pepper to taste

Directions Step-By-Step

1
Preheat oven to 400 degrees. Apply salt and pepper to pork chops. Place oil in large saute pan and sear the chops on both sides. Remove chops to large greased baking pan and set aside.
2
Add the onion slices to oil in pan and saute a couple of minutes. Add mushrooms and saute 2 more minutes. Place the onion mixture on top of chops and place in oven and bake uncovered for 20 minutes. Meanwhile make the sauce
3
Combine the butter and flour in a large pot to make a roux. Add the milk and stir and cook until thickened. Stir in mustard. Take off heat and set aside.
4
In another saute pan add more oil and saute the onions for 4 or 5 minutes. Add the garlic and saute another minute. Pour in the wine and scrape up bits and let wine almost all evaporate. Add the onion mixture to the mustard milk sauce. Taste and season with salt and pepper
5
Remove the chops from the oven and pour the mustard sauce over top. Reduce the heat to 350 degree and cover loosely with foil and bake an additional 30 minutes.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American