| PORK CHOPS DIJON |
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Preparation time: 10 minutes Total time: 1 hour 4 servings4 pork chops (1 1/4-inches thick) 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons CRISCO Oil 1/2 cup finely chopped onion 2 teaspoons jarred minced garlic (or 1 large garlic clove, peeled and minced) 1/2 cup dry white wine (or beef stock or broth) 1 cup brown gravy 3 tablespoons sweet pickle relish 2 tablespoons Dijon mustard 2 teaspoons cornstarch 2 tablespoons cold water Trim fat from pork chops. Sprinkle with salt and pepper. Heat Crisco Oil in 10 or 12-inch skillet on medium heat. Add chops. Brown well on both sides. Remove chops from pan. Add onion and garlic to pan. Cook on medium heat 3 minutes, or until onion is translucent. Add wine, gravy, relish and mustard to skillet. Stir well. Return chops to pan. Bring to boil. Reduce heat to low. Cook chops, covered, 20 to 30 minutes, or until tender. Mix cornstarch with water. Add mixture to gravy. Simmer 2 minutes, or until lightly thickened. Serve immediately. Note: This dish can be prepared up to two days in advance and refrigerated, tightly covered. Reheat on low heat until hot. The same sauce works well with chicken breast halves, thighs or drumsticks. |
