The recipe for “Pork in Mustard Cream Sauce” is a delightful dish that combines tender pork with a flavorful mustard cream sauce, enriched with mushrooms and peppers. Originally inspired by a scallop appetizer, this recipe has been adapted to feature pork as the main protein, making it a hearty and satisfying meal perfect for any occasion.
Cooking Time: 1 hour 30 minutes
Preparation Time: 30 minutes
Total Time: 2 hours
Recipe Category: Pork
Keywords: Meat, Very Low Carbs, Weeknight, Oven, Stove Top, < 4 Hours
Ingredients:
- 1/2 cup fresh mushrooms, sliced
- 1/2 cup green pepper, diced
- 1/2 cup butter
- (Broth is not specified in exact quantity)
- (Butter is not specified in exact quantity)
- (Olive oil is not specified in exact quantity)
- 4 green onions, chopped
- 2 pork chops or pork tenderloins
- 3 tablespoons dry white wine
- 1 1/2 tablespoons Grey Poupon mustard
- 1/3 cup plain yogurt
- 1/3 cup butter
- 1/2 cup broth
Nutritional Information per Serving:
- Calories: 497.8
- Fat Content: 33.9g
- Saturated Fat Content: 11.9g
- Cholesterol Content: 145.2mg
- Sodium Content: 210.8mg
- Carbohydrate Content: 6.2g
- Fiber Content: 1.4g
- Sugar Content: 4g
- Protein Content: 38.6g
Recipe Instructions:
-
Saute Peppers and Mushrooms: Begin by sautéing the green peppers and mushrooms in a skillet for 1-2 minutes until they soften, using a minimal amount of oil, butter, or broth to prevent sticking. Set aside once done.
-
Prepare Onions: In the same skillet, heat butter and olive oil. Add chopped green onions and cook over low heat for about 5 minutes, ensuring they soften without browning.
-
Cook Pork: Increase the heat and add the pork chops or tenderloins to the skillet. Season with coarse pepper and cook for approximately 1 minute per side until lightly browned. Remove the pork from the skillet and set aside.
-
Prepare Mustard Cream Sauce: Pour dry white wine into the skillet and bring it to a boil, allowing it to reduce to a few syrupy spoonfuls. Add Grey Poupon mustard and plain yogurt, whisking them together thoroughly. Let the mixture boil for 2 minutes to blend the flavors.
-
Combine Ingredients: Combine the cooked pork, sautéed mushrooms and peppers with the mustard cream sauce in the skillet. Stir to coat everything evenly and warm thoroughly.
-
Bake: Transfer the mixture into a covered baking dish. Bake at 325°F (165°C) for 1 to 1 1/2 hours, or until the pork is fork-tender. The exact timing will depend on the cut of pork used. For less tender cuts like center-cut chops or small roasts, closer to 1 1/2 hours may be needed.
-
Adjust Consistency: If the sauce appears too thin, you can thicken it by adding a few plain breadcrumbs, stirring until desired consistency is achieved.
-
Serving: Serve the Pork in Mustard Cream Sauce hot, ideally accompanied by basmati rice or couscous to complement the rich flavors of the dish.
This recipe not only provides a satisfying meal but also allows for flexibility with different cuts of pork, ensuring a delicious outcome every time. The creamy mustard sauce, combined with the savory pork and earthy mushrooms, creates a dish that is sure to become a favorite on your dining table. Enjoy experimenting with scallops or other proteins as suggested to explore different variations of this versatile recipe!
