MY COOKBOOK

MY COOKBOOK
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26.3.12

MUSTARD PORK CHOPS - MUSTÁROS KARAJ


This is perfect comfort food and is ready in 30 minutes. Both sides spread with mustard are bound to burn, so season only one side of these chops. Use full fat sour cream for the sauce and serve it with buttered pasta. The listed ingredients make just the right amount of sauce for two pork chops. If you have more pork chops, increase the remaining ingredients to correspond to the number of chops you are cooking. This is a simple but very delicious dish.

2 boneless pork chops
salt and pepper to taste
1 tsp mustard
2 Tbsp peanut oil
1-1/2 Tbsp butter
1/2 cup thinly sliced onions
1/2 cup sour cream

• Pound out two boneless pork chops thin with a meat tenderizer.
• Lightly spread on side with mustard.
• Sprinkle with salt and pepper.
• Melt 2 Tbsp peanut oil and 1-1/2 Tbsp butter in a non-stick skillet.
• Place the chops [with the mustard side up] in the skillet.
• Braise the chops until the underside begins to get a little color.
• Meanwhile chop the onions.
• Flip over the pork chops and braise them on the seasoned side for one minute.
• Transfer chops to a plate.
• Add the chopped onions to the skillet and sauté for 1 minute.
• Stir in the sour cream and put back the chops.
• Heat until sauce bubbles and serve on hot buttered pasta.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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