Cowboy Pork Chop With A Parsley Mustard Sauce

Cowboy Pork Chop With A Parsley Butter Sauce

Let me just say this whatever you can do with a cowboy steak you can do with a center cut pork chop so tonight impress your family and friends with this great cowboy delight because it will really make  you forget about the steak when you take every
Let me just say this whatever you can do with a cowboy steak you can do with a center cut pork chop so tonight impress your family and friends with this great cowboy delight because it will really make you forget about the steak when you take every | Source

Cowboy Pork Chop With A Parsley Mustard Sauce

Every time you here someone talking about a cowboy chop everyone thinks of a steak nice big and juicy to be honest they are really right but only just a little bit .....Until today because when it comes to meat we are going big yes very big but we are using pork...A nice big juicy cowboy pork chop with a nice tasty parsley butter sauce to take it to the next level.

Cowboy Pork Chop With A Parsley Butter Sauce

Let me just say this whatever you can do with a cowboy steak you can do with a center cut pork chop so tonight impress your family and friends with this great cowboy delight because it will really make you forget about the steak when you take every bite.

Ingredients

1 Tablespoon of butter

2 Tablespoon of olive oil

1/4 cup of green onions

1 cup of moscato white wine

3/4 cup of chicken stock

3/4 cup of heavy cream

2 Tablespoon of Dijon mustard

2 tablespoons of finely chopped fresh Italian parsley leaves

2 teaspoon of sea salt

1 teaspoon of freshly ground smoked black pepper

4 boneless center cut pork chops, each about 8 to 10 ounces each and 1 inch thick, trimmed of excess fat

1 tablespoon of balsamic vinegar

Methods

To begin gently rinse off your pork chops then lightly brush the center cut chops on both sides with oil and season with 2 teaspoons salt and 1 teaspoon pepper. Let stand at room temperature for 15 to 30 minutes before pan searing. In a large skillet add 1 tablespoon oil and the remaining 1 tablespoon butter. Cook over medium heat until the butter is melted. Add the pork chops and cook for about 2 minutes on each side then remove the chops from the fry pan then pour out any excess grease or juices at this point add the onions and cook until the onions are lightly golden brown add the vinegar and continue to cook add the moscato wine and bring it to a boil so it can reduce and when it starts to reduce add your chicken stock add your chops back into the pan and let them simmer in the sauce, place a lid on top of the pan and let them simmer for 8 to 10 minutes under chops are done then remove the chops cover with foil and set to the side so you can finish up the sauce.

To finish up this dish turn up the pan to a very high heat for about 2 to 3 minutes so that the liquid comes to a boil then turn the heat back down add the heavy cream let it continue to simmer until the sauce starts to reduce and starts to get thick when it gets to this point remove the sauce from the heat and add your mustard and parsley stir very well to blend it all together then add your chops back into the sauce make sure the chops are very well coated then serve and enjoy.

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2 comments

Elsie Hagley profile image

Elsie Hagley 15 months ago from New Zealand

I like your sauce recipe, lately I have been eating mustard on everything even banana sandwiches, seems to help my bad indigestion.

Will be trying this recipe I also have a lot of parsley around was wondering what to do with it, so Cowboy Pork Chop look out here I come. Ha-Ha.


Handicapped Chef profile image

Handicapped Chef 15 months ago from Radcliff Ky Author

Thanks Elise for the great comments the good thing about the sauce it can pair well with other food like chicken, turkey wings, cube steaks even salmon I even use the sauce to make my warm potato salad with bacon and parsley.

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