Pork chops with mustard sauce
Comment: The chops can be cooked as indicated below in the pan, but also on the BBQ. In this case, prepare the sauce in advance (without using wine but adding a little more stock) and reheat it in a corner of the BBQ while the chops are cooking. If you use heavy cream or sour cream, no flour is needed, with liquid cream, use a heaping teaspoon of flour.
2 pork chops (not too thick)
1 medium onion
2 slightly heap tablespoons Dijon mustard
thyme (opt) a few sprigs
flour (see text)
1 dl dry white wine
1 dl veal or chicken stock
1 dl cream or sour cream (see text)
50+ g pancetta or bacon lardons
S + P
Cut the onion into strips.
Salt the chops on both sides.
Brown the chops ~90 s on each side over high heat, then lower the heat and finish cooking (10 min). The internal temperature should reach 63C [145F]. Keep covered or better warm.
Deglaze with the white wine, reduce a little and set aside.
Sweat the onion and the bacon in the pan with a little EVOO and a pinch of salt for a few minutes.
Sprinkle with flour (see text), and cook for another 1 min, stirring.
Add the reserved wine, the stock and the thyme. Cook another ~5 min.
Add the cream and mustard, pepper, check the salt. Stir and simmer 3 to 4 minutes over low heat, without boiling, before serving.