Tuesday, March 01, 2011

Creamy Mustard Herbed Pork Chops with Roasted Green Beans

Okay, I was going to save this recipe for a later date but seriously, it was so delicious, I didn’t want you all to be without it. 

Make this as soon as possible. Your husband will love you and marry you all over for this dinner.

Start with seasoned pork chops, with salt and pepper. 


Melt butter in a large skillet. Add the pork chops over medium heat for about five minutes. Turn the pork chops and add diced carrots. Cook for five to seven minutes longer or until the pork chop is fully cooked.


Remove the chops to a warm oven. Add parsley, flour, basil and Dijon mustard into the drippings along with the carrot. 

Next add cream and stir until the sauce bubbles and is thickened. Stir in wine or water.

Return the pork chops and cover with sauce.

When serving, spoon a little sauce over the pork chops…. Oh my goodness. You will love this sauce. In fact, it would be delicious over salmon or chicken breasts.

I paired this wonderful dish with fresh roasted green beans.

Take the freshly snipped green beans and on a cookie sheet, toss the beans with olive oil, salt and pepper. 

Roast at 400 degrees for 20 minutes.

Absolutely delicious. Both dishes punch flavor into your winter bland menu and will make you the gourmet cook of your block!!!
Creamy Mustard Herbed Pork Chops
4 pork chops
1 tablespoon margarine or butter
1/3 cup finely chopped carrot
1 tablespoon snipped parsley
2 teaspoons all-purpose flour
1 t. Dijon mustard
1/2 teaspoon dried basil
1/2 teaspoon instant beef bouillon granules
2/3 cup milk or light cream
2 tablespoons white cooking wine

1 comment:

  1. I like your new header...we had porkchops on the grill the other night...were so good...


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