Making & Using Flavored Vinegars by Glenn Andrews

Author:Glenn Andrews
Language: eng
Format: epub
Publisher: Storey Publishing, LLC
Published: 1991-04-12T04:00:00+00:00

PORK CHOPS DIJON WITH SHALLOT VINEGAR

To me, these are the best pork chops there could ever be.

2 tablespoons butter or margarine

4¾-inch-thick pork chops, trimmed of most of their fat

2 tablespoons Shallot Vinegar (see page 13)

1 teaspoon Dijon mustard

½ cup heavy or medium cream

Salt and freshly ground pepper to taste

Melt the butter in a large frying pan over low heat. Add the pork chops and cook, still over low heat, turning occasionally, for about 30 to 35 minutes or until brown and tender. Remove from the pan and keep in a warm place. Now turn up the heat just a little and deglaze the pan by adding the vinegar and stirring well, scraping up any brown bits. Next, stir in first the mustard, then the cream. Simmer, stirring for 2 or 3 minutes, then serve over or under the chops.

SERVES 4

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