Ingredients:
4 (200 g) pork loin chops
cracked black pepper
2 tablespoons oil
1 onions, finely chopped
1 garlic cloves, crushed
1/2 cup white wine
4 teaspoons Dijon mustard ( heaped)
2 teaspoons Worcestershire sauce
1/2 cup chicken stock
1/2 cup cream ( I use low fat)
chopped parsley
Directions:
Preheat oven to 190 C/350 F.
Sprinkle each chop with cracked pepper to taste.
Heat the oil over medium high heat and brown chops well on both sides; remove to a plate.
Reduce the heat a little and add the onion and garlic; cook until golden and softened-about 5 minutes.
Add the wine, scraping up all the brown bits off the bottom of the pan.
Add the mustard, Worcestershire sauce, stock and cream, and bring to the boil, stirring to combine.
Return the chops to the pan, cover with a lid and place in the preheated oven.
Cook for about 45 minutes or until tender.
Remove chops to a warm plate, and reduce the sauce over a medium heat until a nice sauce consistency.
Serve over the chops with a sprinkle of fresh chopped parsley.
Servings: 4
Time preparation: 10 min.
Time total: 70 min.