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Djion Pork Chops
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Source: http://whatsonmymenu.blogspot.com/2010/01/djion-pork-chops.html
| 4 1/2 inch thick butterfly pork chops | |
| 6-7 T. | flour |
| 1 tsp | pepper |
| 1 tsp | seasoning salt |
| 1/2 tsp | poultry seasoning |
| 1/4 c. | butter |
| 2 T. | finely chopped green onion |
| 2 tsp | Dijon mustard |
| 1/2 c. | cold water |
| 2/3 c. | dry white cooking wine |
fresh chives to garnish
Pound pork chops with a meat mallet to 1/4-inch thickness. (they said they had skipped this and I did too)
Combine 5 T. flour with pepper, seasoning salt, and poultry seasoning in shallow dish.
Melt butter in a large skillet over medium-high heat.
Dredge chops in flour mixture and then brown in melted butter on both sides. Remove chops from skillet and set aside.
Add green onion to skillet and cook until tender, about 1 minute.
Stir together wine and mustard. Add to skillet and stir to combine with meat juices.
Return chops to skillet. Cover, reduce heat to low, and simmer about 8-10 minutes or until tender.
Remove chops to warm platter.
Combine water and 1 T. flour in a small bowl and mix well. Add to skillet and cook over medium-high heat, stirring constantly until thickened, about 1 minute.
Pour sauce over chops and garnish with chives before serving.
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