Pork Chops in Mustard-Wine Sauce
 
1 cup  apple cider
1/3 cup  madeira, marsala, port wine or apple juice
1 tsp  dijon mustard
1 tsp  mustard seed
1 tsp  dried thyme
 
1 Tbsp  vegetable oil
4   smoked or plain pork chops (6 to 8 oz each), cut 3/4 to 1 inch thick
1/2 to 1 tsp  salt
1/8 tsp  ground black pepper
 
in a blender or food processor, blend first 5 ingredients. heat oil in a 
large skillet over medium-high heat. salt and pepper pork and add to 
skillet until browned on the first side, about 2 minutes. turn and cook 
until browned on the second side, about 1 minute. pour off excess fat in 
skillet, reduce heat to medium and pour the cider mixture over the pork. 
cook, turning once, until juices run clear and a meat thermometer 
registers 160 f., 5 to 7 minutes. there should be several tablespoons of 
lightly thickened juices in the pan. if there is more, remove the pork to 
a platter and cook the pan juices over medium heat until reduced to about 
2 tbsp.. pour juices over chops. serve hot. 
 
makes 4 servings 
 
-- 
(ID: 9700) Mirror: rec.food.recipes: Wed, Dec 10, 2003


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