Wednesday, January 18, 2012

Guest Post Spotlight: Mustard Seed Pork Chops

This week I am stoked to highlight a fellow 5 Star Makeover Cooking Group member, Jessica from Bacon and Souffle.  Jessica's food is exquisite and refined.  I love her flavor combinations and thought process that goes into her dishes.  She's a self-professed student of the kitchen and it shows.

Today she's spotlighting one of my favorite chefs, Michael Mina

Be sure to check out Bacon and Souffle.  You will find great food, recipes, photos, restaurant reviews and make a sweet new friend.


Thank you so much for having me on LC! It seems like yesterday that I first stumbled upon Lazaro Cooks! because I was invited to join the 5 Star Makeover Cooking Group. I remember wondering if I would be able to match the talent and creativity of someone like Lazaro. His cooking is inspiring, and always filled with surprises. Those are things I strive for whenever I cook.
My name is Jessica and I write the blog Bacon and SoufflĂ©. I currently live in Los Angeles with my husband of 1 year and my new 7-month-old Sheltie puppy. I try to fill every free minute with learning and experimenting in the kitchen. I just love making something different every day. I always thought that if I managed to cook something different every day then I would learn something new every day.
Today I am sharing a simple and elegant pork chop recipe, Mustard Seed Pork Chops.

Mustard Seed Pork Chops
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 8 pork chops pounded thin or pork cutlets
  • salt
  • freshly ground pepper
  • 1/4 cup chopped shallots
  • 1 cup dry white wine
  • 3/4 cup chicken stock
  • 3/4 cup heavy cream
  • 2 tbsp of Dijon mustard (I prefer mustards that are seed-style)
  • 1 tbsp of chopped parsley
  1. Pat pork chops dry and season with salt and pepper.
  2. Heat olive oil in a pan over medium high heat, and stir in the butter. As soon as the butter has melted, add pork chops and sear for about 1-2 minutes each side depending on thickness.
  3. Remove pork chops and pour off most of the fat. Add shallots and cook them on medium high heat for about a minute. Stir in the stock and return the chops to pan. Reduce the juices by half, about 3 minutes. And the heavy cream and boiled for 3 minutes.
  4. When the sauce is thickened, whisk in the mustard and parsley. Serve chops on plate and spoon sauce over them. This is perfect with a bottle of wine and a refreshing arugula salad on the side.
Enjoy! And thank you again, Laz, for having me on LC. LC Readers, until next time!

Please stop by and see Jessica at Bacon and Souffle.

That's it for now...till we exchange a few words again...Peace!


  1. Dear Lazaro, What a tempting dish!
    Thank you for the good wishes. I am feeling a bit better but a cold seems to take so long to go away. Thank you again for the visit and good wishes. Blessings, Catherine

  2. Great little recipe... and a baby sheltie? They just don't get any cuter, do they (well St Bernards are pretty adorable...). I don't know Michael Mina... recipe speaks well for him.

  3. The pork chops sound excellent. We're fans of Michael Mina too!

  4. Hi Jessica, what a lovely dish! My boys enjoy pork chops and would surely enjoy this will these wonderful flavors!
    Great guest post and poster as always Laz :)
    Hope you both had a wonderful weekend!

  5. Sounds lovely and super simple (in a great way!) I'm enjoying perusing your blog for the first time!


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