Po...Po..Po..Pork Chops with Grainy Mustard and Raisin Sauce.

ABSOLUTELY AMAZING DISH! Barton and I paired this with a great summer salad but the flavors blended great together!

1 1/2 C chicken stock
1/2 dry white wine
1 C golden raisins
4 TBSP extra-virgin olive oil
4 1 1/2-inch-thick boneless center-cut pork chops
1 TBSP paprika
1 medium yellow onion, chopped
1 TBSP fresh thyme leaves, chopped
3 heaping TBSP grainy dijon mustard
1/4 C heavy cream
1/4 C flat-leaf parsley, chopped

Preheat oven to 375 degrees Fahrenheit.

In a small sauce pan over high heat, combine the chicken stock, white wine, and raisins. Bring to a simmer. Turn off the heat and let sit.

Heat a large skillet over medium-high to high heat with about 2 TBSP extra-virgin olive oil. Season the chops with salt, pepper and paprika. Place the chops in the skillet and sear on both sides to caramelize. About 2 minutes. Transfer to a rimmed cookie sheet and place in oven for 8-10 minutes.

While the chops are in the oven, return the skillet to medium-high heat. Add 2 TBSP extra-virgin olive oil, the onions, thyme, salt and pepper. Cook, stirring frequently, about 3 minutes. Add the hot chicken stock, white wine and raisin mixture. Add the mustard and heavy cream. Bring the mixture to a simmer and cook until slightly thickened. Add parsley.

When the pork chops are finished baking, take them out of the oven, place each one on a place and serve with the mustard/raisin sauce on top.

The salad that we paired with this is called "The Spinach Salad." We don't actually follow a recipe for it and I'm not sure where we got it from, but if there should be credit due somewhere, this is me giving it. It is amazing. Here are the ingredients:

Spinach
Granny Smith apple, cut into bite-sized pieces
Extra Sharp Cheddar Cheese, preferably Cabot
Vermont Honey Mustard

Yes, these are the only ingredients. And as far as portions go, I would just determine that yourself, depending on how many you are feeding. I normally use a whole apple and then add ingredients until well proportioned, there are normally leftovers with only 2 people eating. I lightly drizzle the dressing on the salad and then toss it. I highly recommend this salad.