Tender pork chops baked with tangy Roasted Garlic Champagne Mustard from Gainey Vineyard accompanied by delicious carrots cooked and then tossed in a butter, brandy, brown sugar glaze -
hot, hearty and good to the bone!
Pork Chops in Roasted Garlic Champagne Mustard Sauce
5-6 pork chops, thin cut, bone in
½ c. butter, melted
1 tsp. poultry seasoning
1 tsp. onion powder
Salt and pepper
4 Tbsp. Gainey Vineyard Roasted Garlic Champagne Mustard
2-3 tsp. Worcestershire sauce
1 Tbsp. corn starch
¼ c. cold water
Preheat oven to 375°
Combine melted butter, poultry seasoning, onion powder, salt and pepper, mustard and Worcestershire sauce in small bowl. Whisk until smooth.
Coat both sides of pork chops.
Arrange in 9” x 13” baking dish.
Cover with foil and bake at 375 for 1 hour.
After an hour, remove foil. Transfer pork chops to a metal baking pan (if using a glass baking dish). Place on top rack in oven and broil for another 4-5 minutes until browned.
Mix corn starch with water and add to remaining pan drippings. Whisk until thickened and pour over meat. Enjoy!
But wait! There's more! Check out my delicious carrot recipe below:
Brandy Glazed Carrots
6 medium carrots, sliced
¼ c. butter
½ c. light brown sugar
½ c. brandy
1 ½ tsp. fresh Italian parsley, chopped
½ tsp. dried thyme
Place carrots in medium pot. Add enough water to cover carrots and bring to a boil over medium high heat. Partially cover with a lid and allow to cook about 8 to 10 minutes until carrots are tender.
Meanwhile, in small pot melt butter and brown sugar. Whisk until smooth.
Very carefully pour in brandy. Allow alcohol to burn off and reduce heat.
Stir until thickened. Add parsley and thyme.
Drain cooked carrots and pour brown sugar brandy mixture over the top. Stir well to coat. Finish it off with a little extra parsley, if desired.
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