Center Cut Pork Chops with Creamy Dijon Sauce

Pork chops in creamy dijon sauce with asparagus and quinoa.

This is a really good recipe I found here when searching for a good pork chop recipe a while ago. I tried it, and I loved it! I've made it quite a few times, but brought it back last week after quite a few months without it. I almost couldn't find it again! I thought I had it bookmarked, but I guess I didn't, I nearly panicked! But I found it, and now I can share it all with you :)

For this recipe, I used bone-in pork chops this time, and the only problem I found was trying to fit them all in the pan. I ended up cooking in two batches! Also, this time I didn't have any white wine to cook with, which is unlike me, so just didn't use it. I found the sauce wasn't quite as good, but I made my veggie broth with white wine, so that's the broth I used. Like I said, not quite as good as the original, but still good.

Ingredients

24	ounce boneless pork chops
2	T butter
1/4	c diced onion
1	glove garlic, crushed
1/3	c dry white wine
1/2	c chicken stock
1	t dijon mustard
1/2	c cream
2	t sage

Directions

1. Salt and pepper pork loins. Heat pan to medium, melt butter and add chops. it should sizzle, not smoke.
   
   
2. cook 3-4 minutes each side or until brown and cooked through. Remove and set aside.
   
   
3. Add onion and cook 1 minute, scraping pan.
   
   
4. Add garlic and saute another 30 seconds. Turn up heat and add wine. Cook until almost dry. Add stock and reduce by half.
   
   
5. Add cream and mustard and cook until thickened. Stir in herbs and add chops back to the pan to warm.

For the asparagus, I just cut it up and put it in my small skillet with some olive oil and a seasoning blend. I think I've talked about this before. Heat on medium for about 12 minutes, it's perfect. This goes really well with the sauce from the pork chops.