Creative Culinary Solutions

Honey Mustard Pork with Demi-Glace Sauce

Difficulty: 15/20
Yield serving: 10
Preparation time: 15 minutes
Cooking time: 15 minutes
pork chop

Difficulty

15/20

Yield serving

10

Preparation time

15 minutes

Cooking time

15 minutes

Ingredients

  • 100 mL (7 tbsp) Salted butter
  • 2 Garlic cloves, finely minced
  • 1 Green onion, finely minced
  • 1 L (4 cups) LUDA EDF Demi-Glace Sauce, prepared
  • 225 mL (7/8 cup) Cooking cream
  • 150 mL (2/3 cup) Dijon mustard
  • 3 mL (1/2 tsp) Cumin powder
  • 10 Pork chops (double thick)
  • 125 mL (1/2 cup) Canola oil
  • to taste Salt and pepper

GLAZE

  • 550 mL (2-1/4 cups) Honey
  • 150 mL (2/3 cup) Dijon mustard
  • 15 mL (1 tbsp) Salted butter

Preparation

  1. In a sauce pot, melt butter at medium heat and sweat off the garlic and green onions.
  2. Add the Demi-Glace Sauce, cream, mustard and cumin then reduce to a coating consistency. Reserve for future use.
  3. Rub the pork chops evenly with the oil and season with the salt and pepper.
  4. Grill on a hot char broiler (just enough make grill marks on both sides).
  5. Place on a cooking tray and glaze with the honey mustard glaze. Cook to order in a 375°F oven for approximately 14-18 minutes (depending on thickness of pork chops).
  6. Cover with the sauce at plate service.

TO PREPARE THE HONEY GLAZE

  1. Mix the ingredients and reduce in a small sauce pot to a syrupy consistency.

Ingredients

  • 100 mL (7 tbsp) Salted butter
  • 2 Garlic cloves, finely minced
  • 1 Green onion, finely minced
  • 1 L (4 cups) LUDA EDF Demi-Glace Sauce, prepared
  • 225 mL (7/8 cup) Cooking cream
  • 150 mL (2/3 cup) Dijon mustard
  • 3 mL (1/2 tsp) Cumin powder
  • 10 Pork chops (double thick)
  • 125 mL (1/2 cup) Canola oil
  • to taste Salt and pepper

GLAZE

  • 550 mL (2-1/4 cups) Honey
  • 150 mL (2/3 cup) Dijon mustard
  • 15 mL (1 tbsp) Salted butter

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