Pork Chops in Dijon Mustard Sauce – a delicious recipe with Brown Rice, Butter, Chops, Bella Mushrooms, Brandy, Heavy Cream. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cook rice according to package directions.
2
Melt the butter or margarine in a deep skillet on medium heat.
3
Season pork on both sides with salt and pepper and brown (3-4 minutes each side).
4
Half way through add mushrooms.
5
When pork is browned and mushrooms are cooked down remove to a separate plate and keep warm.
6
Add the brandy to the pan and ignite it (be very careful).
7
When flame has died scrape up brown bits from the bottom of the pan and simmer 1 minute.
8
Add the cream, mustard and peppercorns and stir until smooth.
9
Add the pork and mushrooms back to the pan and cook a few more minutes until pork is cooked through.
10
You want the sauce to reduce a bit and thicken up.
11
Add salt to taste.
12
Pour over rice and serve.
1339
kcal
Calories
110
g
Fat
80
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups Brown Rice, 1/4 cups Butter Or Margarine, 4 whole Boneless Butterflied Pork Chops, 1 pound Sliced Baby Bella Mushrooms, and more.
Yes, Pork Chops in Dijon Mustard Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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