Pork Chops in Creamy Dijon Mushroom Sauce
This made a great supper my wife loved it Not spicy at all I served it with broccoli and the rest of the package of mushrooms sauteed in butter with 12 a finely chopped onion
This made a great supper my wife loved it Not spicy at all I served it with broccoli and the rest of the package of mushrooms sauteed in butter with 12 a finely chopped onion
- Carbohydrate 86.9467670823254 g
- Cholesterol 145.423166666667 mg
- Fat 22.4591908333204 g
- Fiber 7.37662061406831 g
- Protein 59.1125270831969 g
- Saturated Fat 7.90937754166462 g
- Serving Size 1 1 Serving (356g)
- Sodium 192.259333333307 mg
- Sugar 79.5701464682571 g
- Trans Fat 3.05982287499571 g
- Calories 784 calories
Step-by-step
- Heat oven broiler, cook pork chops 6 inches from heat source for 12 to 16 minutes, turning occasionally, or until pork is slightly pink in the center.
- Meanwhile in a two quart saucepan over medium heat, stir together milk, flour and bouillion with wire wisk.
- Stir in mushrooms.
- Coook, stirring constantly, five to seven minutes or until mixture comes to a full boil.
- Boil one minute.
- Stir in sour cream and mustard.
- Serve pork chops over cooked wild rice.
- Top with sauce.
- Sprinkle with green onion.
A glossy reduction of sharp mustard, earthy mushrooms, and dairy clings to the seared surface of center-cut pork, offset by the nutty chew of wild rice. Managing the protein requires attention to internal temperatures, as lean pork chops can easily dry out under direct radiant heat. Utilizing a reliable instant-read thermometer ensures the center registers between 145 degrees Fahrenheit and 150 degrees Fahrenheit before pulling the meat from the heat source.
The Science of Second-Day Transformations
Reheating dairy-heavy pan sauces demands low, steady heat to prevent the fat and protein emulsions from breaking. Placing leftover components in a covered saucepan over medium-low heat with an added splash of milk restores the original glossy viscosity. Storing cooked pork chops and wild rice in separate airtight containers within the refrigerator maintains textural integrity for up to three days. Combining them only at the moment of reheating prevents the grains from absorbing excess moisture and turning gelatinous.
Adapting for Dietary Constraints
Modifying this preparation for alternative dietary needs involves straightforward ingredient substitutions without altering the cooking technique. Replacing standard dairy milk with unsweetened almond milk and using a plant-based sour cream alternative accommodates lactose intolerance. Substituting cornstarch at a 1:2 ratio for flour eliminates gluten while maintaining the thickening power required for the mushroom base.
