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Peppered Pork Chop with Creamy Maille Dijon Originale Sauce
Yield:
Serves 4Ingredients:
4 pork chops, ½ lb. each
Sea salt or kosher salt and freshly ground pepper to taste
2 Tbsp Maille Dijon Originale Mustard
3 Tbsp olive oil
½ cup shallots, peeled and finely chopped (2 to 3 large shallots)
¼ cup Maille Red Wine Vinegar
½ cup white wine
1 cup heavy cream
2 Tbsp Maille Dijon Originale Mustard
Directions:
Place rack in the center of the oven and preheat to 375° F. Season the pork chop with salt and quite liberally with black pepper. Spread the Maille Dijon Originale Mustard on both sides of the chops. Warm 2 tablespoons of the olive oil in a large sauté pan over medium-high heat. Cook the meat on both sides until nicely browned, 2 to 3 minutes per side. Transfer the chops to a roasting pan and set in the oven. Roast until done (about 5 to 7 minutes), remove from the oven and set in a warm place. Heat the remaining tablespoons of olive oil in a medium sauté pan over medium-high heat. Add the shallots and sauté for 3 to 4 minutes. Add the vinegar and cook until the liquid nearly evaporates. Pour in the wine and continue to cook until the pan is almost dry. Add the cream and bring the sauce to a boil for 2 minutes. Stir in the mustard and remove from heat. Spoon the creamy mustard sauce onto a plate and set the pork chop on top.
Recipe developed for Maille, courtesy of Chef Daniel Boulud, Restaurant Daniel (New York, NY). Additional recipes can be found at www.maille.com.
