Wednesday night is “Date Night” in our house. It’s the one night of the week where we turn off the TV, turn on the music, open a bottle of wine and have a nice dinner. We’ve been doing this for years. It give us a chance to connect and really catch up. You know how it goes, life gets busy and you find yourself passing your spouse coming and going to and from all your various activities. To quote Farris Bueller “Life moves pretty fast. If you don’t stop and look around once in a while, you could miss it.”
I always try to make something a bit special for Date Night. Even though I write a food blog there are a lot of nights that we settle for grilled cheese and tomato soup because I’m just too pooped to cook. As it happens, on this particular Wednesday I had been busy all day and really hadn’t thought about what I was going to fix for dinner, so I scrounged around the fridge and pantry to see what I could come up with. I had pork chops, some mushrooms, a shallot, that I had bought for another recipe and not used, some sour cream and thought, I think I can do something with this. Lets go to France. A little Dijon mustard will give it a french flair and make it “Date Night” worthy. Then I had to figure out what to serve with it. My salad fixings were in pretty sad shape and I didn’t have any fresh vegetables but I did have some frozen peas and pearl onions in the freezer and thought that should work.
This is a really quick and easy but still elegant dinner that cooks up in about 45 minutes. Perfect for Date Night or double it up for company.
Pork Chops with Dijon Mustard Cream Sauce
Yield 2 servings
2 pork chops 1/2" thick
1T olive oil
8 -10 mushrooms sliced
1 shallot halved and thinly sliced
1/4 cup white wine
1/2 cup sour cream
1T Grey Poupon Country Dijon
Preheat your oven to 250 degrees. I use my cast iron skillet for this but if you don't have one use any heavy skillet. Put the skillet on high heat and get that thing smokin' hot. Salt and pepper the pork chops. Add the oil to the skillet and turn the heat down just a touch to med high, then add the chops. Cook until nicely browned on both sides, about 10 minutes. Remove the chops from the skillet and place in the oven to keep them warm. Turn the heat down on the skillet to medium and add the mushrooms and shallot and saute for 5-8 minutes until the shallot is soft and the mushrooms are nicely browned. You may need to add a bit more oil to the pan. Add the wine and Dijon mustard to the skillet and let it reduce scraping up any bits left on the bottom of the pan. When the wine has almost completely evaporated add the sour cream and warm to serving temperature.
Place the chops on a plate and spoon the mushroom mixture over the top to serve.
The type of mustard really makes a difference to the taste of this dish. I've tried it with a store brand Dijon mustard and it had a horseradish taste to it that was too sharp for my liking. Buy the good stuff it's worth it.
You can substitute Greek yogurt or evaporated milk for the sour cream if that is what you have on hand. Milk doesn't have enough fat in it and it will curdle so I don't recommend it.
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