This recipe is adapted from an Ina Garten recipe that’s actually meant for a whole Bone-in Pork Loin. We didn’t have a whole bone-in pork loin laying around, and we only needed dinner for two, so here’s the result.
2 1 inch thick pork chops $1.00
1 tablespoon olive oil $0.10
2 teaspoons dijon mustard $0.14
2 teaspoons whole grain mustard $0.08
1/2 teaspoon ground fennel seed $0.02
Salt and pepper, to taste $free(ish)
1 1/2 tablespoons AP flour $free(ish)
1/2 cup chicken stock $0.05
1/2 cup white wine $0.50
1/8 cup green peppercorns $0.25
Total Cost $2.14
Preheat the oven to 400 degrees.
Let the pork get to room temperature by taking it out of the fridge about 30 minutes before cooking it. Rub with salt and pepper to your desired taste. Meanwhile, mix the fennel seed and half of each of the mustards together along with the olive oil. Spread these over each of the chops. Roast the chops in the oven until their internal temperature reaches about 135 degrees (and leave it in longer if you want it more done).
Once the pork is cooked, remove the chops and put them on a plate under aluminum foil. Take the roasting pan with everything left in it (the juices). If it’s dry, add about 2 tablespoons of butter. Over medium heat, whisk in the flour and cook for one minute. Add the wine and scrape up all of the brown bits left over from roasting. Now, add the stock, a pinch of salt and pepper, the remaining mustard, and the green peppercorns. Bring to a boil and then lower the heat to a simmer for about 5-10 minutes. The sauce should be reduced and slightly thickened.
Serve the pork over the sauce and ENJOY!