Ingredients: 1 Tablespoon vegetable oil 1 Tablespoon butter 2 pork chops (salted and peppered) (one inch thick ones are very nice) 1/4 cup chopped shallots or green onion (white only) 1/2 cup vermouth or dry white wine 3/4 cup chicken broth 1/2 cup heavy cream 1 Tablespoon Dijon Mustard Chopped fresh parsley
Made this for the second time ever today and wow! This dish will definitely be a permanent part of the menu on rotation in my household! Thank you for making this so easy!
Thank you Nicole for trying this! So happy you like this. I have several pork chop recipes with different sauces in a separate playlist if you are interested. This would be good for having company over to eat. Thank you again Nicole!
I love using vermouth in place of white wine, it is a great substitution. But if a recipe wants a larger quantity say 2 cups of white wine, it is best to use the wine. Thank you for watching and being my friend Sal.
Hello Michael. It's always so good to you. This looks absolutely. delicious. So mouth-watering. Again thank you so much for this delicious recipe. Have a very blessed weekend. 😘💕💕😘
Thank you so much Barb. The sauce has just a hint of the mustard. Mashed potatoes go with anything almost and the beans are cooked to death, just like my mother cooked them.
Michael! That mustard sauce is fantastic and I can see it going on so many other dishes. We'll give this a try with the pork steaks we have in the freezer! Thanks for sharing!
Michael, when you spooned that sauce over that chop I actually moaned. I am going downstairs right now to see if I have everything I need to make this entire meal!
+Micheal, With your amazing recipes, I can imagine me yumming up, either a Cummins, Detroit, Caterpillar, Murphy or Kubota engine, to power a huge sawmill, With a 52 inch diameter circular saw blade, the winch that brings the logs in to the mill from a pond, a cut off saw, and a sawdust conveyor belt, and every log of wood that gets cut, is all thanks to your amazing dishes, running that entire sawmill. And, at the end of the main driveshaft of the mill, is a 100 Kilowatt (KVA) Alternator, which provides electric power to other parts of the mill, and even to the mill residence. And to power the sawdust packing machine, etc etc. It turns Deliciousness into mechanical energy. That is how great your cooking and baking is, as I watch you delicious videos are. And you are great as well. Have a great week 👍
I'm not sure you can make it in time..... sad face. BUT anytime you want to come over, I will happily make this for you with thicker pork chops. You will smile when you taste this! Thank you Jason!
Thank you Melissa. Yes I do like my new stove. The reason that I wanted it is because of the oven features. It has a proof button for dough. It also is self cleaning and a warm button. I have only made bread once though. It is convection, but I am not sure I like convection much. You can turn the convection off and I do 90% of the time. It has this button to bake a chicken. You put your chicken in the cold oven, push the button and in one hour you have a perfect roasted chicken, I love love using that button. It also has a pizza button, but I am not impressed with that much at all. Cooking on the stove top has taken me time to adjust. It is hotter than the normal electric coil stove, so cooking on medium heat can be too hot Pan frying things seems to make the stove top dirtier than a regular one. You can use a soapy cloth to clean the top when washing dishes, but it does not look good. To make it look good, you have to use the special cleaner for a glass top stove. The stuff is NOT expensive to buy, but really makes it shine like it is brand new. The stuff is like Soft Scrub. You remember Soft Scrub? That cleanser that was liquid in a plastic bottle? The special cleaner is similar to that and it does not take much to clean. I want to make some rolls. The only rolls my mom would make are the Butterhorns and I have videoed that already. I will make some rolls someday, and that is 75% of the reason that I bought the thing. To proof and raise the bread in the oven and it is self cleaning in a different way and short time. I convinced myself to get it because I like to cook and I deserved it. I am happy with it and not sorry, but it was expensive and I had to cut back for 4 months on expenses.
Hey Michael, well I know you've had the new stove for a few months but you know what.... I didn't notice it really well until this video. I would love a self cleaning oven. Next one I get will be self cleaning. I've heard it's a bit of a change to the glass tops and was wondering how you liked it. It looks like a beautiful piece of kitchen equipment for sure. And YES! You do deserve it. Anyone who does a lot of cooking needs a wonderful stove! I only cook 3 or 4 days a week it seems. I get so tired of it. hahahaha. You take care Michael. Love and hugs!
I think Apple Juice would be perfect. The mustard in this dish is very mild, so with apple juice I might add an additional half Tablespoon mustard. Thank you Tina!
No, here they are cooked the way my mom would make them, Boiled for 1 and 1/2 hours till they are very dead and soft. That is what I grew up with and still love.
Mustard and cream is a total killer like ... always haha! But pork chops simmering that long? Are they not ... squeaky dry or something like "eeh, ooh, eeh, ooh" when you run the knife through the meat. I'd probably cut the time in half so 7-8 minutes you get moist, wonderful chops and 5 minutes is just about done and 10 minutes and they're dead meat? But I guess everybody's different ... you're all wrong in your own ways and I'm the only one always right! :D
I have thought about adding a couple sprigs of rosemary while browning the chops.......also like serving over wild rice cooked in chicken broth with lemon rind. I also add lemon juice to this recipe.....is that an old school all clad?
Yes, original stainless all clad. You should improve your channel and at least add the about section to your channel and tell everyone a bit about yourself.
I bought a set of All Clad D-5's this year. At first I had to spend an hour cleaning a pan I cooked a steak in. I was going to take them back until I talked with Williams Sonoma and got educated about how to soak the pans and use barkeepers friend. I am actually cooking this dish tonight!
