Wednesday, December 20, 2017

Pork with mustard cream sauce #recipe from author @DarylWoodGerber






From Daryl aka Avery:

I'm on the road again. We just got a new baby in the family! A beautiful bouncing boy: Kayden Nicolas Wood. So excited. So I am spending a few days holding him and corralling his older brothers. What fun!

Therefore, I'm offering you a simple recipe that I made right before leaving town. So easy. So tasty. A perfect dinner for two during the holidays and beyond.

Pork with Mustard Cream Sauce
Serves 2-3

2 or 3   8-ounce pork chops
Salt and pepper
2 tablespoons olive oil
2 green onions, finely chopped
1 ½ tablespoons white wine vinegar
1/3 cup chicken stock
1/3 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon dried parsley


Preheat the oven to 400° F.

Season the pork chops on both sides with salt and pepper.

In a large skillet, heat 1 tablespoon oil until simmering. Add the pork chops and cook over medium heat until golden, turning once, 8 minutes. You might want to cover or top with foil to avoid splatter. Transfer the meat to a baking pan lined with foil and roast until cooked through, about 10 minutes.

Meanwhile wipe off the fat from the skillet. Add the second tablespoon of oil and heat until simmering. Add the green onions and cook over medium heat until softened, 1-2 minutes. Add the vinegar and cook until nearly evaporated, about 30 seconds.

Add the chicken stock and cook until reduced by half, about 2 minutes. Add the cream and cook over medium heat until slightly reduced, about 2 minutes. Add the mustard and parsley.

Transfer the pork to plates and spoon the sauce on top. Serve immediately.











Here's a bit about my latest book:  A DEADLY ÉCLAIR.

I hope you have your copy.

Oh, get this, I downloaded a copy of it on Audible
so I could listen to my "narrator"
on the way to San Francisco.
She did a great job!


Mimi Rousseau is throwing the bistro’s first wedding—the nuptials of a famous talk show host. She is sure things will go awry when the bride’s father shows up drunk to the out-of-towners’ dinner. By the end of the evening, things look sweet again…until the next morning, when her benefactor is found dead at the bistro with an éclair stuffed in his mouth. All fingers point at Mimi, whose loan is forgiven if he dies. It’s up to her to éclair—er, clear—her name before the killer turns up the heat.


Praise:

"Talk about a culinary delight, this book is the pinnacle of deliciousness as I devoured all that was written in this exciting new series featuring Mimi and her friends." ~ Dru's Book Musings


Savor the mystery!

*
Friend Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Plus check out my website.

A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries, is here. Can Mimi clear her name before the killer turns up the heat? Click here to order.




GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
The Wild West Extravaganza has come to Crystal Cove.
Click here to order.





FOR CHEDDAR OR WORSE, 
the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.


GIRL ON THE RUN a stand-alone suspense
When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
Click to order




DAY OF SECRET 
my new stand-alone suspense
A mother he thought was dead. A father he never knew. 
An enemy that wants them dead.
Click here to order.


6 comments:

  1. The baby is delicious!!! Enjoy! What a wonderful holiday gift.
    These chops also sound good. ;o)

    ReplyDelete
    Replies
    1. The baby is delicious. Had a great time holding him in my arms. So mellow! ~ Daryl

      Delete
  2. This mustard sauce looks so good! I haven't cooked pork chops in ages.

    ReplyDelete
    Replies
    1. Pat, pork is so easy, as long as you keep it moist. ~ Daryl

      Delete
  3. What a lovely baby and super recipe too! Lucky you, Daryl. Congrats and a big hug! XO

    ReplyDelete
  4. Congrats!! Have fun with the family. Does Sparky get to go too? Thanks for the recipe and the wonderful books you write!

    ReplyDelete