Dijon and Wine Braised Pork Chops with Vegetables

It's only early September and already I am cooking like it is fall! The few rainy days we have had definitely helped get me in the mood for fall cooking. Last week I made this Italian Pot Roast, and last weekend I decided to braise pork chops instead of throwing them on the grill which is how we usually cook them.

I took my inspiration from this recipe for Braised Pork Chops with Peppers and Onions. The recipe called for red wine and tomato paste for braising, and peppers and onions to be added. I decided to use white wine, broth, and Dijon mustard for braising, and peppers, shallots, and julienned zucchini and squash as the veggies. I also added thyme as I love thyme with Dijon mustard.

Braising the chops kept them so tender and juicy - just perfect! I will definitely use this method again, and can't wait to play around with some other flavor combinations using this versatile recipe.

My adaptation of the recipe is below.

Directions

• 3-4 boneless pork chops (don't use the extra thin chops - they will cook too quickly)
• Salt, pepper, and dried thyme
• 2 tbsp olive oil
• 1 shallot, sliced
• 3 cloves garlic, sliced
• 1/2 each red and green pepper, sliced into 1.5 inch strips
• 1/4 c dry white wine
• 2 tsp Dijon mustard
• Pinch or two of dried thyme (to taste)
• 1/2 c chicken broth
• 1/2 each small zucchini and squash, cut julienne style

Ingredients

• Heat 1 tbsp olive oil in a large saute pan over high heat. Season the chops with salt, pepper, and thyme. Add to pan, and sear 2-3 min per side. The chops will release from the pan easily when properly seared. Transfer to a plate and keep warm.
• Add remaining oil to the pan over medium-high heat. Add shallots and garlic; saute 1 minute. Add peppers, saute 2-3 minutes.
• Add wine and stir, scraping up all the brown bits.
• Add Dijon mustard, broth, and additional thyme to taste.
• Return chops to the pan and let cook (flipping once), until the internal temperature reaches 150 degrees (160 for well done). Remove chops from the pan and let rest.
• Put the zucchini and squash into the pan and stir; let simmer 2 minutes.

I served the chops over noodles and topped with the sauce and veggies. Next time I'd serve them with a starch that will add some texture. Because the chops were so tender, the noodles didn't really add much to the dish. Crispy roasted potatoes probably would have been perfect. Next time!