This white wine creamy mustard sauce was first introduced to me by my FIL. Since then I have made it at least twice a year. The family loves it.
It is not hard to make and the ingredients are simple.
Please refer to the pics for the steps too. Enjoy.
Ingredients
- 4 Pork Chops
- 1 tbsp Butter
- 1 tbsp Shallots
- 1 tsp Garlic
- 1 cup White wine
- 2 cups Chicken stock
- 1 tbsp Mustard seeds
- 1 + 1 tbsp Flour (plain) Butter = Roux
- 2/3 tbsp Fresh cream
- Salt and Pepper
Instructions
- Pan sear the pork chops with some butter. Remove and set aside.
- Make the roux with flour and some butter EQUAL amount.
- In the same pan fry the shallots and garlic. When fragrant add in the wine and boil down to half.
- Then add in the chicken stock and mustard seeds. Boil down to half.
- Add in your prepared roux to thickens before adding in fresh cream.
- Season to taste and serve immediately.
The simple ingredients 
Pan seared the pork chops then set aside 
Add in minced shallots and garlic 
White wine and boil to half 
Add in stock 
Add the chops in to warm up. 
Equal amount of butter and plain flour 
Mix into a roux 
Set aside to rest so juice will come out. Add the juice to your stock. 
Boiling down the sauce 
Add the roux in bit by bit till you have your required consistency. 
Taste. Season with salt and pepper and add cream 
Serve