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- For the Sauce:
- 2 cups heavy cream
- 1/2 cup Dijon-style mustard
- 1/2 cup honey mustard
- 1 teaspoon orange zest
- For the Pork Chops:
- 8 tablespoons unsalted butter
- Four 1-inch thick pork chops, with the bones carved out
- Salt and freshly ground black pepper
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups crushed pretzels
TO MAKE THE SAUCE: In a small saucepan over low heat, gently simmer the heavy cream until it has reduced to 1/2 cup; this will take about 1 hour. In a medium bowl, whisk together the mustards, orange zest and reduced cream. Set aside.
TO MAKE THE PORKCHOPS: Preheat the oven to 350 degrees F. In a small skillet over medium-low heat, melt the butter until it begins to foam. Skim off the foam and carefully pour the clarified butter into an ovenproof large skillet, leaving behind the milk solids in the bottom of the pan. Season the pork chops with the salt and pepper on both sides. Lightly dredge the pork in the flour, shaking off the excess, dip into the beaten egg and coat in the crushed pretzels, gently pressing in the coating.
Heat the butter over medium-high heat and add the chops. Cook for 1 minute per side and place into the oven until the pork is just cooked through, about 5 minutes. Allow the pork to cool for 5 minutes. Pour the sauce over the pork and serve immediately.
Recipe courtesy of The Grouse Mountain Grill in Beaver Creek, Colorado. Executive Chef Rick Kangas
Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.
nutrition information per serving
1176 calories; 85g total fat; 391mg cholesterol; 1063mg sodium; 74g carbohydrates; 3g fiber; 34g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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