contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.

           

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Blog

In the Kitchen with Katherine

Katherine

Dijon Mustard Sauce for Porkchops I first came across the recipe on the Smitten Kitchen food blog, in which the author sears and roasts chicken and then drizzles it in this amazing, delectable, delicious sauce. And it is awesome.

Then I was starting with a recipe for Pork Medallions in Mustard Sauce from my aunt's cookbook, Full Moon High Tide. There's a mustard sauce listed with this recipe, but a little Smitten Kitchen lightbulb went off in my head. So here's how a little bit of mustard, white wine, and shallots turn themselves into a sauce you want to put all over your plate!

Ingredients 4 boneless pork chops* 2 shallots, sliced thin 1 tbsp olive oil 1/2 cup dry white wine 1/4 cup heavy cream 2 tbsp Dijon mustard

Heat oil in a saute pan over medium. Add shallots and meat, browning pork by keeping it on each side for 4-5 minutes, depending on the thickness of your chops. Mine were 1" or so, so they took a while to cook! Then, put a lid over the saute pan for your chops to finish cooking. There should be NO pink when you cut into them! This may take about 10 minutes, check on them frequently.

When chops are done, remove from the pan and put in a warm oven or the microwave so you can make the Dijon sauce.

Keeping the saute pan on medium, add the white wine and scrape the browned bits off the bottom of the pan. Let the wine simmer a little bit, then add the heavy cream. Bring to a boil, and as you do, add mustard and mix well. Let boil for almost a minute, just so the sauce thickens a bit, stirring constantly.

Plate the pork chops and ladle the sauce on top. Enjoy!

*you may choose to marinate the pork chops, which I did, or sear them with a little bit of salt and pepper. Here's the marinade I used: 4 tbsp olive oil 4 tbsp coarse mustard (dijon works well) 1 tsp black pepper 1 tsp salt 1/4 cup dry white wine (think sauvignon blanc)

 

Katherine Loyal Collins daylights as a teacher, and has a really hectic schedule. Busy and tired, her dinners were usually crackers and cheese. In the beginning of 2011, she made the choice to really cook dinner and ran with it! She loves looking through cookbooks, planning menus, and cooking for her family, friends, and fiance!