Mustard And Rosemary Pork Chops Recipes

ROSEMARY CREAM PORK CHOPS

Steps:

• Heat a large skillet over medium heat. Add oil. Sprinkle the chops with the salt. Brown pork chops well on both sides.
• Remove pork chops to a plate; set aside.
• Add the onion, rosemary and chopped mushrooms, stirring this constantly so it doesn't burn for 3 minutes.
• Deglaze the pan with the brandy, scraping up the browned bits at the bottom of the pan.
• Pour in the chicken stock and mustard. Place the pork chops back in the pan. Bring liquid to the boil, cover and reduce heat to simmer. Cook for 20 minutes.
• Again, remove chops from the pan and set aside. Add the butter to the pan juices and stir until butter is melted. Stir in the heavy cream and the sour cream. Blend sauce well until it's smooth. Place pork chops back in the pan and heat through.

MUSTARD & ROSEMARY PORK CHOPS

Steps:

• Mix together the mustard, oil, garlic, rosemary leaves, vinegar and a little black pepper.
• Tip into a large food bag then add the pork chops. Rub together, seal and marinate for 3 hours
• Drain the chops of their marinade. This can then be squeezed out of the bag and mixed with a little cold water until runny.
• To cook on a griddle: heat the griddle pan until a good heat rises and cook for 10 mins, turning once or twice.
• As they cook, brush occasionally with the marinade juices. Remove from the heat and season with salt.
• To help the meat relax a little, leave it loosely covered in foil for about 10 minutes
• To BBQ:
• Grill the chops for about 3 mins each side until browned. Move the chops to the side of the barbecue and cook for another 10-20 mins until the meat is just firm, but not overcooked.
• As they cook, brush occasionally with marinade juices (or trickle with lager or water).