I found Food and Wine's Recipes of 2000 as an aging, massive book amongst the library shelves and figured I could find something in there. But it almost has too much to choose from—it’s such a daunting task trying to sort through its hundreds of recipes. There are only pictures for a small percentage of the dishes, and the text is very small. I finally picked out this recipe for mustard and sour cream sauce to go with my pork chops because the sauce sounded wonderful. It uses two different kinds of mustard—something I’d never heard of that before, but it somehow works. The sauce is thick and rich, and the perfect vinegary counterpoint to the chops.
The technique for cooking the pork chops comes straight from Cook’s Illustrated. I’d always been disappointed with pork chops; they would undoubtedly end up dry and flavorless. While brining helps, this method work every time. You start with the chops in a cold pan and then then turn the heat to medium. Once they are browned on one side the heat drops to low and the cover goes on. It’s a little finicky, but by following these directions I’ve gotten moist, flavorful chops every time.
- 1/8 cup chicken stock
- 1/8 cup low-fat sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon stone-ground mustard
- 1/4 teaspoon cornstarch
- 1/2 tablespoon parsley, finely chopped
- 2 pork chops
- Pinch sugar
- Salt and pepper
Season the pork chops with salt and pepper. On one side of each chop sprinkle a little sugar. Pour 1 tablespoon of canola oil into a skillet. Place the chops sugar side down and then turn the heat to medium. Cook for 5 minutes. Flip the chops, turn the heat to low, and cover. Cook until they register 140°F, about 4-6 minutes.
Combine the chicken stock, sour cream, Dijon mustard, stone-ground mustard, and cornstarch in a blender. Process until smooth. Transfer the sauce to a small saucepan over low heat. Whisk the sauce until combined and thickened, about 3 minutes.
Serve the chops with the sauce on top and a sprinkling of parsley.