It’s been scorching hot here in Southern California and it’s really hard to believe that fall is officially here in a few days. It’s seriously been in the 90s this week and while I would love to start preparing some pumpkin items, I just can’t quite bring myself to do that when it’s so hot outside.
This week was a good week for TV. The finale of Masterchef was on and I was completely surprised at who won but I still love watching it. I just love watching the home cooks create recipes with creativity and passion. The show inspires me to create dishes and rethink plating them. Have you seen the dishes on the show? They are beautifully done.
Then I make a sauce in the same pan (why dirty another one).
And before you know it, you have a tasty dinner.
This is great for weeknights too! I think next time I might add some mushrooms to the sauce.
Stovetop Pork Chops with Mustard Sauce
3 tablespoons butter
4 boneless pork chops (1/2″ thick)
1/2 cup chopped onions
3/4 cup chicken stock
1 tablespoon dijon mustard
1 teaspoon dried parsley
1/2 teaspoon paprika
3/4 cup sour cream
salt and pepper to taste
Melt 1 tablespoon butter over medium heat in a skillet. Sprinkle salt and pepper on chops. Brown pork chops in skillet (about 5-7 minutes) and then flip and cook another 5-7 minutes. The National Pork Board recommends that the temperature for cooked pork chops is 160º.
Remove pork chops from pan and keep warm.
Melt 2 tablespoons butter in same skillet. Add onions and saute a couple of minutes until clear. Add beef stock, mustard, parsley, paprika and sour cream. Mix well and cook until sauce is warm.
Serve over pork chops. Serves 4.
What is your cooking inspiration?