Pork chop dijon
no difference whether he is rich or poor.”
–Euripides, Electra, 413 B.C.
Willow Creek Farm produces the best pork in the world and I’m lucky enough that they deliver to our front door. It is always a treat to visit with Tony and Sue Renger. They are passionate about raising the finest pork they can in the most humane way possible.
Another thing about Wisconsin is the Mustard Museum in Mount Horeb. I confess I’ve never been to the Mustard Museum. Don’t get me wrong I love mustard and I love museums. But Mount Horeb is a tiny little town and it is a troll town. I’m not making a derogatory comment about the people that actually live there, I’m talking about some weird, misguided fascination with fictional trolls as evidenced by their town slogan “Troll Capital of the World“. My experience with trolls is limited to two things: 1) when I was 10 I had a little troll doll that I loved, and 2) when my children were young we read them The Three Billy Goats Gruff, complete with unique voices for each character’s dialogue. At best I’ve done my time with trolls and I have no interest in going to the Troll Capital of the World.
Mustard is a splendid substance. Because of how my brain is hardwired I’m incapable of accepting any other mustard other than Maille Dijon. Yes, it is true that in the 80’s I dabbled briefly with a spicy Creole Mustard, but those days are gone and I now want consistency and adaptability in my mustard, thus my love for Maille. It’s smooth, tangy, spicy, almost buttery, and soothing all at the same time. Mustard emulsifies a sauce well and I don’t know why. I bet Harold McGee has written something about it but I haven’t read it.
Tonight’s dinner is brown but delicious; Dijon pork chop with roasted Delicata squash and parsnips. The only greens in the frig weren’t appropriate for this meal and while I could have garnished with some parsley…I chose not too.
Dijon Pork Chops
Seasoning, I used Penzeys Bavarian Seasoning
4 pork chops
1 red onion, diced
2 cloves garlic, diced fine
8 oz of white wine
4 oz of heavy cream
2 or 3 tablespoons Dijon mustard
Rub your seasoning on the pork chops and brown them in an oven-ready skillet. When both sides are brown remove them from the skillet and add the onions. Saute them until they have softened. Add the wine and deglaze the pan. Add the mustard and whisk it into the wine. Add the garlic and the cream, bring the heat up to a busy simmer and then turn it off and pour the sauce into a bowl or some other container. Return the pork chops to the pan. Pour the sauce over the top and put it uncovered into a 350 oven. After 15 minutes cover it and cook for 15 more minutes. Serve.
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