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Cotes de Porc Braises a la Moutarde
Braised pork chops with creamy mustard sauce

6 pork chops, 1.5 inches thick
salt and freshly ground pepper
flour
2 Tbs. butter or margarine
3 Tbs. olive oil
1.5 cups thinly sliced onions
3 Tbs. white wine vinegar
1 bay leaf
1 tsp. fines herbs
3/4 cup half and half
1 Tbs. Dijon mustard
few drops of lemon juice
parsley, either fresh or from pantry, whole or chopped for color/garnish.

Preheat oven to 325 degrees. Add salt and pepper to flour and dip
chops in flour, shaking off excess. In a heavy skillet or oven
proof lidded metal casserole melt butter and add oil - you may not
need all of this - use a minimum and add if needed. When foam
subsides, brown the chops on each side - about three minutes or
until they have a rich golden color. As they brown set aside,
either to casserole or to a plate.

After browning chops, pour off excess fat and add onions, cooking
over moderate heat until soft and lightly brown. Stir frequently.
Remove onions, add vinegar and stir to scrape up all the browned
bits. Cook until the vinegar has almost boiled away.

Combine chops, onion, vinegar residue, fines herbs and bay leaf in
casserole, bring to sizzle on top of stove, cover tightly and then
put in oven. Cook for twenty minutes and turn over. Add liquid
if necessary, but that is unlikely.

Check for doneness after twenty more minutes - they will be done
and remove chops and onions to ovenproof serving dish. Turn off
oven and place chops back in oven to stay warm. Skim off excess
fat. Put casserole over high heat and add half and half and mustard.
Bring liquid to a fast boil, stirring constantly. When sauce has
thickened enough to coat the back of a spoon, remove from heat and
add lemon juice. Pour over chops and onions, add parsley and serve.

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