MUSTARD PORK CHOPS
Sam Di Tommaso
For the first time in Firebarns history, this week's recipe is brought to you by Sam Di Tommaso aka @sam_foodndrinks, who has been a brand ambassador at Firebarns for a few years now. A food and BBQ enthusiast who knows how to make beautiful presentations with everything he touches in the kitchen.
This week he offers us decadent mustard pork chops prepared with our Firebarns Baseball Mustard and old fashioned mustard.
All served in a creamy sauce that can be enhanced with fresh herbs (thyme and mint) during cooking.
Serve with your choice of green vegetables (green beans, snow peas, bok choy, etc.) and/or buttered rice.
4 boneless pork chops
2 tbsp. of olive oil
2 onions, finely chopped
2 tbsp. of all-purpose flour
1 cup of chicken broth
2 tbsp. of old fashioned mustard
2 tbsp. of Firebarns Baseball Mustard
1 tbsp. maple syrup (optional)
1/4 cup of 35% cooking cream
Salt and pepper to taste
Small bunch of fresh herbs (thyme and mint) to serve (optional)
Heat a large skillet over medium-high heat and brown pork chops in oil. Place in slow cooker.
In the same skillet, deglaze the cooking juices with the chopped onion.
Once the onion is lightly browned, sprinkle in the flour, stir and add the chicken broth, Firebarns Baseball Mustard and maple syrup (optional). Bring to a boil, rubbing the bottom with a spatula. Add salt and pepper to taste and pour the mixture over the chops in the slow cooker.
Place the lid on the slow cooker and set it to cook for 5 hours on low.
At the end of the slow cooker, remove the pork chops and add the 35% cooking cream to the pan juices to make a sauce to pour over your meat.
Serve with green vegetables (green beans, peas, bok choy, etc.) and/or butter rice, if you wish.
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