Creative Culinary Solutions
Honey Mustard Pork with Demi-Glace Sauce
| Difficulty: | 15/20 |
| Yield serving: | 10 |
| Preparation time: | 15 minutes |
| Cooking time: | 30 minutes |
Preparation
- In a sauce pot, melt butter at medium heat and sweat off the garlic and green onions.
- Add the Demi-Glace Sauce, cream, mustard and cumin then reduce to a coating consistency. Reserve for future use.
- Rub the pork chops evenly with the oil and season with the salt and pepper.
- Grill on a hot char broiler (just enough make grill marks on both sides).
- 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).
- Cover with the sauce at plate service.
TO PREPARE THE HONEY GLAZE
- Mix the ingredients and reduce in a small sauce pot to a syrupy consistency.
Related Products
LUDA EDF
Demi-Glace Sauce Mix
1 X 20 KG Tub
330245
- No Added MSG
- No artificial colours or flavours
- Steam Table Stable
- Freeze Thaw Stable
LUDA EDF
Demi-Glace Sauce Mix Low Sodium
1 X 20 KG Carton
333877
- No Added MSG
- Steam Table Stable
- Freeze Thaw Stable
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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