Today’s culinary base was pork chops. One of the many things I love about Costco is their thick cut pork chops. I usually stock up when there is a $4.00 off coupon and I package them into three meals per pack and freeze. I buy the package that keeps me as close to $10 as I can…don’t know why. Just a weird habit, I guess.
Tonight’s fare was:
Pork chops with a dijon mustard sauce ($3.33 – AND Will has lunch for tomorrow. )
Cole slaw ($0.75)
Baked beans ($0.75)
I’m rounding up to $6.50 to take in account all the seasonings, etc.
Pork Chops with Mustard Sauce
- 4 (3/4-inch-thick) pork chops (I actually had 5 – sliced the thick ones from Costco in half)
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1/4 cup finely chopped shallots (1 to 2) (I didn’t have a shallot, so I used shallot salt from Penzey’s)
- 2 tablespoons unsalted butter
- 1/2 cup reduced-sodium chicken broth
- 1/4 cup country-style Dijon mustard
- 2 tablespoons heavy cream (I used 2% milk because I didn’t have cream)
- 2 teaspoons fresh lemon juice
Put oven rack in middle position and preheat oven to 325°F.
Heat a dry 12-inch heavy skillet over moderately high heat until hot. Pat pork dry and sprinkle with salt and pepper. Add oil to hot skillet, swirling to coat, then brown chops, turning over once, about 8 minutes total. Transfer to a shallow baking pan, reserving skillet, and bake, uncovered, until cooked through, about 5 minutes. Let stand, loosely covered with foil, 5 minutes.
Meanwhile, pour off fat from skillet, then cook shallots in butter over moderate heat, stirring, until softened, 3 to 5 minutes. Add broth and any juices from baking pan and boil, scraping up any brown bits, 2 minutes. Add mustard and cream and return to a boil, then add lemon juice and simmer until sauce is slightly thickened, about 3 minutes.