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12 slices thick bacon, cut into strips or small squares 3/4 c. white wine 3 scallions, chopped fine 4 of 5 loin pork chops Salt and pepper to taste 2 tbl flour 4 tbl butter 1/2 c heavy cream 1 tsp Dijon mustard 1 tbl parsley
Place the bacon in a bowl and cover with the wine and onions. Let stand for 30 minutes. Drain and reserve wine. Lightly season the chops with salt and pepper and dredge in flour. Heat the butter in a heavy skillet and cook the chops over moderate heat for 6 or 7 minutes per side. Add the bacon and onions. Continue cooking for 2 to 3 minutes. Add the cream and the reserved wine and simmer for 10 to 12 minutes. Remove the chops to a warm serving platter. Boil the sauce until slightly reduced; add the mustard and parsley. Adjust the seasoning and spoon the sauce over chops.
Servers 3-4
Contact Tim Kemp by email.
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