Heaven on a Plate

We recently purchased two bone-in pork chops from the Belmont Butchery. They were about 1 1/4 inches thick with a nice amount of fat. We decided to prepare them using the Pork Chops with Dijon Sauce recipe from Simply Recipes. We don’t typically have heavy cream around the house so we substituted half and half.

Because of the size of the chops, the better-half and I had both front burners of the stove going so that we could each use a large saute pan. We both followed the recipe until the very end when the better-half decided to freestyle. I stuck with the recipe. He added some sherry at the end and used extra mustard.

The chops were like no pork chop we’ve ever tasted–they were the best we’ve ever had. The pork chops themselves were porky and tender (Where were chops like these when we were kids? No one would have ever thought up shake and bake and I helped if these chops had been around). The sauce was very good. We agreed that the better-half’s rendition was the heavier flavor of the two sauces. We used the words brighter flavors to describe my version of the recipe.

We served with green beans and corn from our garden.