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Mustard-Dill Pork Chops

Wine Pairing: Kalyra 2008 Barrel Select Chardonnay

6 pork chops, cut 1” thick

3-4 Tbsp. Dijon mustard

1 Tbsp. unsalted butter

1 Tbsp. olive oil

1 large onion, thinly sliced

3 Tbsp. flour

1 ½ c. chicken broth

¾ c. whole milk (or low-/non-fat)

1 tsp. freshly snipped dill

½ tsp. salt

½ tsp. white pepper

Cooked basmati rice.

 

Generously brush one side of chops with mustard. Melt butter and oil in a large, heavy skillet. Add chops, mustard side down, and cook on medium heat until lightly browned. Brush top side with mustard, turn, and cook until lightly browned. Remove chops, keep warm. Add onions to pan and cook until golden brown, about 5 to 10 minutes. Remove skillet from heat, add flour, and whisk to combine. Add broth, a little at a time, whisking constantly to prevent lumps from forming. Return pan to heat and cook until boiling. Add milk and stir. Add dill, salt, and pepper.

Return chops to pan, reduce heat, cover, and simmer for 50 to 60 minutes, until tender, turning once. Serve chops with sauce over hot rice.

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