Pork Chops Dijon
| 8 oz. | Dijon Mustard |
| 6 oz | Italian Dressing |
| 1 tsp | Black Pepper |
| 4 ea | Center Cut Pork Chops |
| 1 sm | Onion, halved and sliced |
| 1. In a small bowl, combine mustard, dressing and pepper |
| 2. Trim excess fat from the chops, using a non-stick spray, coat the bottom of a skillet. Preheat the skillet over a medium-high heat and brown the chops on both sides, remove from the skillet. |
| 3. Add sliced onions to the skillet, Cook and stir over a medium heat for about 3 minutes than set aside. Return the pork chops to the skillet, spread the mustard mixture over the chops, cove and cook over medium-low heat for 15 minutes or until the pork is done. (Not pink). To serve, plate the chops and place the onions over the pork. |
| Calories 277, Calories from Fat 95 Serves 4
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Chop an onion
Before I start including my own knife techniques video, I will be posting videos of some others who can teach you basic cutlery skills.
Welcome to The Kitche Cutlery Store
Welcome to the Kitchen Cutlery Store. First and foremost, I realize my blogs name is the Kitchen Cutlery “Store”, There will be so much more. Yes, I have included links to eBay for some great deals on chef’s knives of all makes and sizes, yet you will find upcoming tips on knife handing, reviews, techniques and more.
I’ll also include a great section devoted to recipes, recipe conversions and other culinary tricks.
As a way of introducing myself to you, I’d like to start off my first post with a quick run down on the most frequently used and most important tool used in ANY kitchen… You guessed it. The knife.
The most common knife in any cooks pantry is the professional or chef’s knife. It’s primary use is for slicing and chopping ingredients. Below is a simple image that identifies the parts of a Chefs knife.
The chefs knife is the most used tool in the kitchen – Barr none! As with any skill, the best way to become an expert is to practice with it. It’s uses range from slicing tomatoes, chopping lettuce, and dicing potatoes.
In my upcoming posts, I will include videos on proper useage, care and maintenence of your knive. Subscribe now and don’t miss any of the great stuff I have cooking up!
Until next time – Keep cutting, chopping and cooking!
John