with Whole Grain Mustard Sauce
Yield: 4 servings
Cook Time: 1 hour
Wine Suggestion: Eroica Riesling
4 thick pork rib chops
2 stalks of celery, finely diced
2 apples, peeled, cored and diced, reserve the peels and core for sauce
½ cup gruyere cheese, grated
1 Tbs dijon mustard
1 tsp ground cumin
2 cloves garlic, finely chopped
1 tsp salt
¼ tsp fresh pepper
Whole grain mustard sauce, recipe to follow
Cut a pocket in the pork so that it resembles pita bread. Place remaining ingredients in a bowl and mix well. Stuff mixture into the pork. Season outside of the chop with salt and pepper.
Sear both sides until brown and caramelized, about 2 minutes. Place in a 350° oven until the internal temperature reaches 160° on a thermometer. Allow to sit for 5 minutes before serving. Serve with whole grain mustard sauce.
1 medium carrot, roughly chopped
½ onion, roughly chopped
½ tsp ground cinnamon
2 whole cloves
5 whole allspice
1 cup chardonnay
¼ cup apple cider vinegar or unseasoned rice vinegar
3 cups chicken stock
2 Tbs cornstarch
1 ½ Tbs whole grain mustard
Kosher salt & pepper, to taste
Sweat the carrots and onions over medium heat, about 5 minutes. Add the spices and the reserved apple peels and core. Saute for 1 minute. Deglaze the pan with chardonnay and then add the vinegar; reduce liquid by half. Add the chicken stock and bring to a boil; reduce the mixture to about 1 ½ cups.
Strain sauce into a small pan and bring back to a boil. Mix the cornstarch in ¼ cup of water. Slowly add to the boiling sauce until just thickened. Cook for 1 minute. Remove from the heat and add the mustard. Add salt and pepper to taste.