It is really hard for me to pass up a sauce with mushroom and mustard.... I saw Kate of Kitchen Trial and Error's recipe for Pork Tenderloin with Mushroom Mustard Sauce and I was drooling. I decided to grill the pork and use a chop over tenderloin (they were on sale at my store!). I loved the flavors in this sauce with the grilled pork (Ron has bbq since he is allergic to mushrooms). This is a very easy dish to put together and will satisfy any mushroom lover. Hope everyone is having a wonderful weekend!
Ingredients
4 boneless thick cut pork chops, trimmed
8 oz sliced mushrooms (I used portabella)
1 Tbl white vinegar
1 cup chicken stock
1/4 cup sour cream
2 Tbl Dijon mustard
Salt and Pepper
Olive Oil
Instructions
Heat grill to medium-high heat. Season pork chops with salt and pepper. Grill 6-7 minutes per side (if you are using thick cut pork chops). Remove pork from the grill and place them, tented with foil, into an unheated oven to stay warm.
Place a large skillet over medium heat and coat the bottom with olive oil. add mushrooms and saute until soft.
Stir in vinegar, bring to a simmer, and stir to loosen browned bits from the pan. cook until most of the liquid evaporates.
Stir in the chicken stock and bring to a boil. cook until liquid is reduced to about one third of a cup, about 10 minutes. Remove the skillet from heat and stir in sour cream and mustard. season with salt and pepper.
Spoon sauce over the pork chops and enjoy.