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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Take pork out of fridge and let rest 10 minutes to bring them closer to room temperature. | 2. Trim fat off chops, slather oil on both sides | 3. salt and pepper both sides. | 4. Pat mustard on both sides to create a 'crust'. | 5. Fry oil and butter in pan until little bubbles appear on medium high heat | 6. Add chops , let sizzle , turning when white halfway up, once flipped and they are all white on the sides, put into an oven preheated to 425F, until internal temp is at least 160°F. | 7. add finely chopped shallots to pan until soft then add cognac, scraping bottom of pan to release the 'bits' once the cognac has reduced add cream. | 8. reduce heat to Low and add salt and pepper to taste, and allow the sauce to thicken-. | 9. serve on pork | 10. Enjoy with oven roasted herb potatoes, and honey glazed carrots. | 11. wine pairing- crisp cold Sumac Ridge Guwertztraminer. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
extra virgin olive oil	3	tablespoons		-	-	-	-
pork loin chop	2	boneless	boneless	-	-	-	-
grain dijon mustard	3	tablespoons		-	-	-	-
shallot	1			-	-	-	-
cognac	2	tablespoons		-	-	-	-
whipping cream	150	ml		222.1584	2.252	1.651	23.5168
salt pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.