Back again! Good Monday to y’all,
This week we are sharing a Roasted Pork Loin with Mustard Peppercorn Gravy. The local food distributor had a sale on pork loin chops, a BOGO deal that we could not pass up ,and since I like these, it was a win win. I have posted other recipes using these before, so we wanted to post something different and delicious, and these fit the bill nicely. These cook up in a reasonable time and do not take a whole lot of prep, so it could be a during the week meal that’s kicked up a notch.
So let’s get to it.
Roasted Pork Loin Chops with Mustard Peppercorn Gravy for Man Food Mondays
- 6 pork loin chops 1/2 inch thick
- 2 tablespoons of canola oil
- 2 to 3 garlic cloves minced
- 1 small yellow onion sliced
- Salt and Pepper to taste
- 1/4 cup all-purpose flour
- 1/4 cup Dijon mustard
- 1/2 of the pan drippings
- 1 1/2 cup milk
- freshly ground peppercorns
- Salt and pepper the pork loins.
- Mince the garlic and set aside
- Slice the onion and set aside.
- Heat 1 tablespoon of canola oil in a black iron skillet and add in the pork loins.
- Sear until brown on one side then turn and sear the other side.
- Top with the minced garlic and one onion slice then place in preheated oven at 325° for 30 minutes
- Pork is done at 145°.
- Remove pan from oven, remove the pork loins from pan and keep warm.
- Using 1/2 of the pan drippings, make a rue by adding the flour to the drippings over warm heat stirring constantly
- Stir in the milk gradually to avoid lumps.
- Mix in the Dijon mustard and the fresh ground peppercorns to taste
- Top the pork loins with gravy and serve.
As I said, I like pork loin chops. These are very tasty and the mustard peppercorn gravy gives it a nice edge. This can be served with any type of winter vegetable or creamed potato’s (since potato’s are a gravy transportation device).
Give it a shot and let me know how they turn out.
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