Pork Chops Diable
Laura Leuschpage 64
Ingredients
- 1/4 Cup All-Purpose Flour
- 1/4 Teaspoon Freshly Ground Black Pepper
- 1 Tablespoon Vegetable Oil
- 2 Large Carrots, cut into 3 by 1/8 inch pieces
- 1 Tablespoon Dijon Mustard
- 3/4 Teaspoon Salt
- 4 One Inch Thick Pork Chops
- 1 Large Sweet Red Pepper, cut into 1 inch pieces
- 1 and 1/2 Cups Beef Broth
- 1 Tablespoon Honey
Instructions
Combine flour, salt and pepper in a bag. Add the pork chops and shake to coat. Brush off excess flour. Reserve flour mixture. Heat oil in frying pan over medium heat. Add chops and cook 8 minutes or until golden on both sides, turning once during cooking. Transfer to serving plate and keep warm. Discard all but 1 tablespoon of fat from the pan, reserving the 1 tablespoon separately. Wipe out the pan with paper towels. Heat the reserved fat in the pan over medium heat. Add the red pepper and carrots. Cook, stirring, for 5 minutes. Add reserved flour mixture, stirring for 1 minute or until browned. Stir in beef broth, mustard and honey and cook until thickened. Add the pork chops with accumulated juices. Simmer, covered, for 4 minutes or more until the pork is heated through and juices run clear. Serve with red cabbage.