pork chops with Chipotle mustard

2016-03-13

This recipe differs from Pork Chops with Mustard in that the vegetables are now part of the sauce instead of being served on the side.

The pickled eggs and chipotle mustard add a spicy New Mexican twist. Before adding them, make sure you like their flavors. Not everyone appreciates them. If you don’t have chipotle mustard, use regular mustard and stir in some chipotle powder for a similar result. Use hard-boiled eggs if you don't like pickled eggs.

INGREDIENTS

This is what you need for 2 servings:

2 pork chops
½ cup onion / bell pepper mix chopped fine
2 tbsp. olive oil
up to 4 tbsp. chipotle mustard
2 medium potatoes, cooked
1 cups sweet peas, cooked
1 cup baby carrots, cooked
2 pickled eggs

Pic1: pork chops, pickled egg, sweet peas & chipotle sauce

Directions

2016-03-13

Pic2: pickled eggs, chipotle mustard
Pic3: simmering
Pic4: served

Heat 1 tbsp. olive oil in a saucepan and sauté the onions until transparent.
Season the pork chops to taste.
Sear the pork chops on both sides.
Slice and add the potatoes.
Add the peas and carrots to the skillet.
I kept peas & carrots separate in the pan, sauced only the peas..
Pour mustard over the pork chops. Add extra mustard to the vegetables.
I squirted the peas, tried to keep the carrots, potatoes and eggs mustard-free.
Reduce to low heat and simmer 10-15 minutes.
If necessary, add some liquid to prevent it from cooking dry.
Do not overcook. The pork chops should still be juicy inside.
Transfer the pork chops to plates.
Spoon a generous amount of the peas & chipotle sauce over each pork chop.
Serve potatoes and carrots on the side. Garnish with pickled eggs.
Serve immediately and enjoy.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org