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Old 08-04-2018, 03:39 PM   #1
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Pork chops in mustard sauce?

I was thinking..


Brown some thin chops, then add sliced onions and bell and vermouth, cook till tender..


meanwhile make a suce of left over bottles of brown mustard to make kind of a thick or thin mustard BBq suace to just serve at the table to spoon over?


or should I add the sauce to the pan and and stew for a bit...


What do Y'all think?


Eric, Austin Tx.

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Old 08-04-2018, 04:02 PM   #2
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Quote:
Originally Posted by giggler View Post
I was thinking..


Brown some thin chops, then add sliced onions and bell and vermouth, cook till tender..


meanwhile make a suce of left over bottles of brown mustard to make kind of a thick or thin mustard BBq suace to just serve at the table to spoon over?


or should I add the sauce to the pan and and stew for a bit...


What do Y'all think?


Eric, Austin Tx.
I have a French recipe that has you spread the mustard on both sides of the pork cotelettes ("chops" in British English - don't know what they are in US butchery) before cooking them in the rest of the sauce. Sorry I can't give details as the recipe is in storage.
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Old 08-05-2018, 08:01 AM   #3
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I would use the mustard and some chicken stock to make a pan sauce. That way, you get the yummy fond (browned bits) on the bottom of the pan into your sauce. This describes the method; you can use whatever ingredients you want.

https://www.epicurious.com/recipes/f...d-sauce-231998
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Old 08-05-2018, 08:13 AM   #4
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Has anybody ever tried dill pickles in a sauce with pork chops?
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Old 08-05-2018, 09:07 AM   #5
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Has anybody ever tried dill pickles in a sauce with pork chops?
No, but it sounds interesting. I love pickles of all kinds.
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Old 08-05-2018, 09:31 AM   #6
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No, but it sounds interesting. I love pickles of all kinds.
Dice them small and throw them in a brown sauce or reduction..nice tang and the cooking process mellows them out, creating a nice flavor..same as rouladen..
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Old 08-05-2018, 11:25 AM   #7
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Has anybody ever tried dill pickles in a sauce with pork chops?
I haven't but why not try it. If you don't like it you needn't bother again.

I love dill pickles and can eat them as sandwiches with just bread and butter - rarely for me, it HAS to be white bread!)
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Old 08-05-2018, 01:33 PM   #8
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Quote:
Originally Posted by GotGarlic View Post
I would use the mustard and some chicken stock to make a pan sauce. That way, you get the yummy fond (browned bits) on the bottom of the pan into your sauce. This describes the method; you can use whatever ingredients you want.

https://www.epicurious.com/recipes/f...d-sauce-231998

+1^


I almost always do a Dijon/cream/mushroom sauce with my pork chops Eric, and the directions there are good. However I substitute white wine for the chicken broth in the recipe. It makes a remarkably good dish, served with rice or noodles.



Hmmm, the pickles idea is interesting....
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Old 08-05-2018, 01:57 PM   #9
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I make a recipe that calls for hot peppers and some of the juice from the jar as part of a sauce.
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Old 08-05-2018, 02:04 PM   #10
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My favorite Easter recipe is brandied rabbit in mustard sauce. The kids always love it!

I guess you could substitute pork chops for the rabbit.
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