4 pork chops 1 2 tsp. Pepper 1 1 2 tsp. Onions sliced thin 1 2 to 3 4 c. Serve with noodles or potatoes. In a large skillet over medium high heat heat the oil over until shimmering.
Throw in the mustards and stir to combine then pour in the cream. 1 cup heavy cream. 4 pork chops 1 inch thick. Add 1 cup heavy cream 1 tablespoon spicy or sweet german mustard 1 2 to 1 teaspoon hungarian paprika reserved bacon and pork chops and cook for several minutes to reduce cream. Uncover skillet and cook for another 2 minutes or until the sauce has thickened slightly and the chops are cooked through.
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Lower the heat to medium low and simmer until the sauce thickens slightly about 5 minutes basting the chops with the sauce. Reduce heat to low add the pork chops then cover and simmer for 8 minutes turning chops halfway through. Stir in beer chicken broth and remaining 1 tsp of thyme and bring to a boil. Flour 1 1 2 tbsp. Add the chops and cook until browned on one side about 4 minutes.
Add chicken breasts back to the pan nestling them into the sauce. Season to taste and serve with potatoes or a rice dish like risi e bisi and a plain vegetable like braised cabbage perhaps. Baked pork chops are served with a creamy mustard sauce and sauerkraut in this delicious german style dinner option. Stir in chicken broth adding more if the sauce seems too thick. Stir in the stock and return chops to the pan.
Add cream and boil 2 minutes more until sauce reduces a bit and thickens. Pat the pork chops dry and season with salt and pepper. Add cream and boil 2 minutes more until sauce reduces a bit and thickens. Add chicken breasts back to the pan nestling them into the sauce. Lower the heat to medium low and simmer until the sauce thickens slightly about 5 minutes basting the chops with the sauce.
Pat the pork chops dry and season with salt and pepper. About 10 ounces each 2 tablespoons unsalted butter. Throw in the mustards and stir to combine then pour in the cream. 1 small clove garlic minced. 4 pork chops 1 2 tsp.
