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4 Double-cut Loin chops, 1 1/2 to 2 inch thick
Salt and Pepper to taste
2 T Olive Oil
1/2 cup white wine
12 oz chicken broth
3 T Whole Grain Mustard
2 Garlic Cloves, Chopped
2 t Sage Fresh, chopped
In a large sauté pan add olive oil over med high heat. Season the pork chops with salt and pepper and add to the sauté pan and cook for 5 minutes on each side to brown. Add the white wine, let reduce to a glaze then add the chicken broth and cover, reduce the heat and simmer for 15 minutes.
Remove the chops from the pan to a heated platter. Turn the heat up on the pan and add the mustard, garlic and sage then boil for a minute. Season with salt and pepper to taste. Optional you can add a tablespoon of butter to thicken and enrich the sauce.
Wild Rice : Cook wild rice per the directions then toss with butter, salt and pepper to taste, and chopped chives. Place wild rice in the center of the plate. Place a pork chop on top and ladle the mustard sauce over the pork chop.