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Cook the Issue 2010

Cook the Issue 2010: Seared Pork Chops with Mustard-Dill Pan Sauce

By Pielove, member

September 10th, 2010

My sauce turned out a little thin, but it was delicious-- I love the combination of mustard and dill, which made a great herbal/spicy accent for the rich pork.  This came together quickly, which is always a plus at the end of a long week!  Next time I will reduce the sauce a bit more.  

Recipe Used: Seared Lamb shoulder Chops with Mustard-Dill Pan Sauce

posted in: Gallery, Cook the issue 2010
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