Thursday, September 16, 2010

Joy and Pork Chops with Bourbon-Mustard Sauce

A face can say so much without a word being spoken. When we sit down for family dinners, I like to sit back a moment and watch as Nancy and Quinn start in. I'm waiting for "that" face, the one where the eyes close and that deep exhalation of satisfaction can be heard. When I get "that" face, I know that the dish is more than good.

These chops and sauce got "that" face.

It wasn't just the perfect sear or the tangy, creamy sauce. It was the combination, greater than individual parts, that came together to take away the cares of the day and brings everyone together for a few minutes of bliss. That face, and everything that comes with it, is one of my great joys in life.

My thanks to, for the recipe that inspired this one.

I served this dish with broccoli roasted with Parmesan and fresh sweet corn.

One chop and sauce is only 201 calories with 7 grams of fat and no fiber.

Let's eat!

Pork Chops with Bourbon-Mustard Sauce
Makes 4 servings
4  pork chops (4 ounces each with most of the fat trimmed)
2 teaspoons kosher salt
Freshly ground black pepper
2 teaspoons canola oil
2 teaspoons unsalted butter
1/4 cup bourbon
1/2 cup low-sodium chicken broth
1 tablespoon grainy mustard
3 tablespoons non-fat Greek yogurt

Heat a large skillet over medium-high heat.

Pat the chops dry and season on one side with half the salt and pepper.

Add the chops to the skillet seasoned side down and cook until the chops are brown, about 3 minutes. Add the butter and cook for 1 minute more. Season the top side of the chops, and turn over. Continue cooking until firm and an instant-read thermometer registers 140F, about 3 minutes more. Transfer the chops to a plate, cover with foil and let rest.

Skim off any fat remaining in the skillet. Remove the pan from the heat and carefully add the bourbon. Return the pan to the heat and tip the pan slightly to ignite the alcohol. Cook until reduced by half then add the chicken broth and bring to a simmer, scraping up any browned bits on the bottom of the pan with a wooden spoon. Remove from heat and whisk in the mustard and the yogurt. Adjust the seasoning with salt and pepper and serve with the pork chops.

Deal of the Day: Amazon has this Pinzon Stainless-Steel Mandoline on sale for nearly 50 percent off. This is a fantastic tool for speeding through the prep for those dishes that require a lot of slicing. 


Tiffany said...

I know exactly what you are talking about! This sounds great, I am not surprised!

Isabelle said...

Pork and mustard are always such a great combination... love the idea of adding yogurt into the mix for creamy flavour without all the fat you'd get from regular cream. No wonder it was such a big hit!

Megan said...

Ohhh, yea! You pulled another winner out!

M Goh said...

oh my, that pork looks so tender and the sauce..and the corn!!! that is it!

Joy said...

Great sauce

Scott K said...

thanks all!

Carolyn said...

That face, I know it well. And it's flip side, where my kids squint and wrinkle up their noses and refuse to eat any more...of the same stuff that their father and I are making the happy faces for!
This one looks like a really great recipe, I am saving to my favourites!

Biren said...

I would love a dinner like that. It looks absolutely delicious!

Sandy said...

Looks like a great recipe using pork. Yummy!

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