It’s getting a little cooler outside finally. I love the summer, but I love fall even more. I cook soups and stews all year round, but it seems like more fun when it gets chilly out.  This pork chop recipe is typically a fall recipe, but I made it last night for my family, and we all loved it.


What you’ll need:

  • 4 pork chops (at least one inch thick)
  • 1 tbsp butter
  • 1 tbsp canola oil
  • 1/4 cup chopped green onions
  • 1/2 cup dry white wine
  • 3/4 cup chicken broth
  • 1/2 cup heavy cream
  • 1 tbsp Dijon mustard

salt and pepper to taste


Heat the oil in a Dutch oven or heavy sauce pan, then melt the butter in the oil. Sprinkle salt and pepper on the pork chops. Brown the pork chops, then set aside. Add the green onions to the pot and cook them for about 5 minutes.

Add the wine and bring to a boil, scraping the brown bits off the bottom of the pot. Stir in the stock and return the chops back to the pot. Simmer for 20 minutes. Remove the chops and keep warm. Reduce sauce by boiling for 2 minutes. Add cream and mustard. Serve with any kind of potatoes.

Bon Appétit!