I made a really great sauce last night out of my trusty 60 minute gourmet New York Times cookbook. I adjusted some ingredients, as usual, but it was excellent.
Sautée pork chops in 2 tablespoons of peanut oil. Remove chops. Let rest. Drain most, but not all oil. Sautée 1/2 cup of diced onion (I did a 1/2 cup of shallots, garlic, and onion). Add 6 tblspns of dry white wine, 1 tblspn of red wine vinegar. Whisk little brown bits off. Cook 5 min. Add tblspn of cornstarch and tsp of white wine. Stir until cornstarch gone. Pour into sauce pan. Stir in tblspn of Dijon mustard and any juices from resting chops. Serve sauce over chops and bring to table for extra goodness.
We have leftovers tonight and I’m really excited for them. Yummy!