Cotes De Porc Braises A La Moutarde

Cotes De Porc Braises A La Moutarde

6 pork chops, 1.5 inches thick
salt and freshly ground pepper
flour
2 Tbsp butter or margarine
3 Tbsp olive oil
1.5 cups thinly sliced onions
3 Tbsp white wine vinegar
1 bay leaf
1 tsp. fines herbs
3/4 cup half and half
1 Tbsp Dijon mustard
few drops of lemon juice
parsley, whole or chopped for colour/garnish.
..
Preheat oven to 325 F / 170 C / Gas 3.
Add salt and pepper to flour and dip chops in flour, shaking off excess.  In
a heavy skillet or oven proof lidded metal casserole melt butter and add oil
- you may not need all of this - use a minimum and add if needed.  When foam
subsides, brown the chops on each side - about three minutes or until they
have a rich golden colour.  As they brown set aside, either to casserole or
to a plate.
After browning chops, pour off excess fat and add onions, cooking over
moderate heat until soft and lightly brown.  Stir frequently.  Remove
onions, add vinegar and stir to scrape up all the browned bits.  Cook until
the vinegar has almost boiled away.
Combine chops, onion, vinegar residue, fines herbs and bay leaf in
casserole, bring to sizzle on top of stove, cover tightly and then put in
oven. Cook for twenty minutes and turn over.  Add liquid if necessary, but
that is unlikely.
Check for doneness after twenty more minutes - they will be done and remove
chops and onions to ovenproof serving dish.  Turn off oven and place chops
back in oven to stay warm.  Skim off excess fat.  Put casserole over high
heat and add half and half and mustard.  Bring liquid to a fast boil,
stirring constantly.  When sauce has thickened enough to coat the back of a
spoon, remove from heat and add lemon juice.  Pour over chops and onions,
add parsley and serve.

Servings: 4


Source:

rec.food.cooking, rec.food.recipes