I just made this for my family at my mom's house, kind of an early Mother's Day dinner, and they loved it. I did have to make some changes though since I was cooking in Mom's kitchen. I had talked up this recipe for DAYS, so she was really looking forward to it. This is what I did:
I added a little lemon zest to the sauce base before adding the chops, just because.
Mom was out of a LOT of things, including dijon mustard and honey. She DID have some takeout packets of honey mustard sauce and plain honey, so I used some of those.
Mom was out of dried parsley, so I used an herb blend I found in her cupboard (Herbes de Provence) that had a little marjoram, thyme, lavender, etc.
Mom was also out of flour, which I did not realize till everything was done. So I improvised with a little extra milk, an extra splash of apple juice, and about 2 tablespoons of plain cream cheese. The chops were delicious without the "gravy", so I figured if I ruined the "gravy" it wouldn't be too tragic. The gravy turned out to be what everyone liked the best!
This is a very flexible and adaptable recipe. Hopefully I can try it in it's original form soon!
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I just made this for my family at my mom's house, kind of an early Mother's Day dinner, and...