Cook the Issue 2010: Seared Pork Chops with Mustard-Dill Pan Saucecomments (0) September 10th, 2010 in Gallery
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