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Pork Chops with Mustard and Green Peppercorns
The sauce that accompanies these pork chops is striking for its flavors, its
mix of textures, and its color.
| 8 center-cut pork chops, about 1/2 pound each |
salt and freshly ground black pepper to taste |
| 1/2 c. all-purpose flour |
1 t. paprika |
| 1 T. canola oil |
1 clove garlic, minced |
| 2/3 c. carrots, finely diced |
2/3 c. onion, finely diced |
| 1 bay leaf |
1/2 t. dried thyme |
| 1 c. dry white wine |
1 c. chicken broth |
| 1 T. Dijon mustard |
1 T. green peppercorns |
| 2 T. capers |
1 T. parsley, finely chopped |
- Prepare the chops with a standard
brining.
- After rinsing the chops and patting them dry with paper towels, season them with the salt and pepper.
Dredge the chops in a mix of the flour
and paprika. Heat the oil in a skillet. Brown one layer of the chops, 5 minutes per side.
Remove the chops from the skillet and repeat until all are browned.
- Return all of the chops to the skillet. Add the carrots, onions, garlic, bay leaf,
thyme, wine, and chicken broth. Cover and simmer for 1 hour, turning once or twice.
Remove the chops.
- Stir the mustard into the sauce. Mash the carrots. Add the peppercorns, capers, and
parsley. Serve hot over the chops.
8 servings
Source: The Best of Craig Claiborne
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