Pork Chops with Mustard and Sour Cream Sauce

1. 1

   In a blender, process the chicken stock, sour cream, Dijon and stone-ground mustards and the cornstarch until smooth.

2. 2

   Transfer the sauce to a small saucepan and simmer over moderate heat until thickened, about 3 minutes.

3. 3

   Stir in the parsley and keep warm.

4. 4

   Heat a large skillet.

5. 5

   Season the pork chops with salt and pepper and cook over moderately high heat until well browned, about 5 minutes.

6. 6

   Turn the pork chops and cook until browned and just cooked through, about 3 minutes longer.

7. 7

   Transfer the chops to warm dinner plates, spoon the mustard sauce on top and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.