Peppered Pork Chops with Vegetable Fricassee

Name: Peppered Pork Chops with Vegetable Fricassee
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters frozen baby peas, thawed; 2 Tbsps Dijon mustard; 118 milliliters dry white wine; 2 Tbsps finely chopped flat-leaf parsley; 4 servings Coarsely and finely ground black pepper; 237 milliliters heavy cream; 4 servings Kosher salt; 6 Tbsps extra-virgin olive oil; 1 kilograms pork rib chops (1 inch thick); 2 Tbsps red wine vinegar; 4 scallions, white and tender green parts, thinly sliced; 118 milliliters finely chopped shallots; 227 grams sugar snap peas; 113 grams white mushrooms, thickly sliced

Peppered Pork Chops with Vegetable Fricassee might be just the main course you are searching for. This recipe covers 44% of your daily requirements of vitamins and minerals. This recipe serves 4. Watching your figure? This gluten free, primal, and דל פחמימות, recipe has 912 calories, 66g of protein, and 63g of fat per serving. A mixture of mushrooms, dijon mustard, scallions, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

Preheat the oven to 40

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Oven

Season the pork chops on both sides with salt.

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Pork Chops

Salt

Brush each chop with 1 teaspoon of the mustard; generously sprinkle all over with coarsely ground black pepper.

Ingredients you will need

Coarsely Ground Black Pepper

Mustard

In a large skillet, heat 2 tablespoons of the olive oil until shimmering.

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Olive Oil

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Frying Pan

Add the pork chops and cook over moderate heat, turning once, until golden, about 6 minutes.

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Pork Chops

Transfer the chops to a baking sheet and roast for 12 minutes, until cooked through; keep warm.

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Baking Sheet

Meanwhile, pour off the fat from the skillet.

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Frying Pan

Add 1/4 cup of water and cook over high heat for 1 minute, scraping up any browned bits from the bottom of the pan.

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Water

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Frying Pan

Pour the pan juices into a cup and wipe out the skillet.

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Frying Pan

Heat 2 tablespoons of the olive oil in the skillet.

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Olive Oil

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Frying Pan

Add all but 1 tablespoon of the shallots and cook over moderately high heat until softened, 3 minutes.

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Shallot

Add the vinegar and cook until nearly evaporated, about 30 seconds.

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Vinegar

Add the wine and cook until nearly evaporated, about 2 minutes.

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Wine

Add the cream and cook over moderately high heat until slightly reduced, about 2 minutes.

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Cream

Add the remaining 4 teaspoons of mustard, the reserved pan juices and half of the parsley. Season the sauce with salt and finely ground black pepper; keep warm.

Ingredients you will need

Ground Black Pepper

Mustard

Parsley

Sauce

Salt

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Frying Pan

Heat the remaining 2 tablespoons of olive oil in another large skillet.

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Olive Oil

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Frying Pan

Add the sugar snaps, mushrooms, scallions and the reserved 1 tablespoon of shallots and cook over moderately high heat until the sugar snaps are crisp-tender and the mushrooms are tender and lightly browned, about 5 minutes. Stir in the peas and the remaining parsley and season with salt and finely ground pepper.

Ingredients you will need

Ground Black Pepper

Mushrooms

Green Onions

Shallot

Parsley

Sugar

Peas

Salt

Pour the cream sauce onto plates and top with the pork chops. Spoon the vegetables alongside and serve.

Ingredients you will need

Cream Sauce

Pork Chops

Vegetable

Equipment

Oven

Frying Pan

Baking Sheet

Ingredients

Servings:

118milliliters

frozen baby peas, thawed 2Tbsps

Dijon mustard 118milliliters

dry white wine 2Tbsps

finely chopped flat-leaf parsley 4servings

Coarsely and finely ground black pepper 237milliliters

heavy cream 4servings

Kosher salt 6Tbsps

extra-virgin olive oil 1kilograms

pork rib chops (1 inch thick)2Tbsps

red wine vinegar 4

scallions, white and tender green parts, thinly sliced 118milliliters

finely chopped shallots 227grams

sugar snap peas 113grams

white mushrooms, thickly sliced

Recommended wine: Chardonnay, Pinot Noir, Riesling

Pork Chops on the menu? Try pairing with Chardonnay, Pinot Noir, and Riesling. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. You could try Rochioli Estate Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 42 dollars per bottle.