Pork Chops with Mustard Sauce

An easy-to-make dish, Pork Chops with Mustard Sauce makes an excellent main course for a dinner or formal lunch. Serve with pureed potatoes and Brussels sprouts.

4 large pork chops

1 teaspoon salt

1 teaspoon black pepper

2 teaspoons paprika

3 oz. butter

3 shallots, finely chopped

1 garlic clove, crushed

8 oz. button mushrooms, wiped clean and sliced

3 fl. oz. brandy

2 tablespoons prepared French mustard

8 fl. oz. double cream

1 tablespoon cornflour dissolved in 2 tablespoons double cream

Place the pork chops on a board and rub them all over with the salt, pepper and paprika. Set aside.

In a large frying-pan, melt 2 ounces of the butter over moderate heat.

When the foam subsides, add the chops and cook them for 3 minutes on each side or until they are lightly browned all over.

With tongs, transfer the chops to a plate. Set aside.

Add the remaining butter to the pan and melt it over moderate heat. When the foam subsides, add the shallots and garlic and cook, stirring occasionally, for 3 to 4 minutes or until the shallots are soft and translucent but not brown. Add the mushrooms and stir well to mix. Cook the mixture, stirring occasionally, for 3 minutes.

Reduce the heat to low and return the chops to the pan, basting them well. Cover the pan and simmer the chops, turning once or twice, for 20 minutes. Remove the pan from the heat.

Meanwhile, in a small saucepan, heat the brandy over low heat until it is hot but not boiling.

Pour the brandy into the frying-pan and ignite. When the flames have died down, return the pan to low heat and cook, uncovered, for a further 10 to 20 minutes, depending on the thickness of the chops, or until they are thoroughly cooked and tender.

Using tongs or a fork, transfer the chops to a warmed serving dish. Keep warm while you finish making the sauce.

Bring the liquid to the boil over high heat. Reduce the heat to moderate and boil for 5 minutes or until it has reduced by about one-third.

Add the mustard, cream and the corn-flour mixture and stir well to mix. Cook the mixture, stirring occasion-ally, for 3 minutes or until the sauce has thickened and is smooth.

Remove the pan from the heat and pour the mixture over the chops. Serve at once.

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