4 boneless pork chops (about 1 inch thick)
salt and pepper to taste
poultry seasoning to taste
2 Tablespoons coconut oil, divided
2 cloves garlic, minced, divided
1 large onion sliced thinly
1 cup dry white wine
2 tablespoons honey
1 tablespoon Dijon mustard
1 Tablespoon Beaver Vally Sweet Mustard
basil and capers for garnish (optional)
Heat the stove top to medium and add 1 tablespoon of the coconut oil. Add the pork chops and cook on medium heat until both sides are brown and the chops are no longer pink in the center. You can eyeball it by looking at the chop then flipping it when it's not pink half way up the sides, but I prefer to use a meat thermometer to make sure they are done. Cooking time will vary based on the thickness of your chop. Remove from pan and set aside.
Heat the remaining tablespoon of coconut oil, add the onions and the remaining garlic. Stir until onions are translucent.
Add the wine, honey and mustard's and cook until thickened. Add the chops back in and heat through.
Serve the chops with the sauce and onions on top. Garnish with the basil and capers. I'll garnish almost anything with capers. Love them!!
Hubby DEVOURED this dish! He loved the sauce so much I was sure he'd lick the plate clean. Since I served it with some basic mac n cheese and veggies, two of his favorite food groups, he was in heaven.
His dessert was mac and cheese with some of the sauce on top….. interesting.
By using two contrasting mustard flavors, the sauce had a sweet bite to it. It was delectable and will be something your family will ask for more of. I'm not so sure about the sauce on mac and cheese that hubby created, but I'm sure to try this on salmon one day.
Featured on Tumbleweed Contessa's What'd You Do This Weekend post July 22, 2013