Needed from your pantry:
(Optional) 3 cloves garlic, 1 1/2 cup cream, 1/2 white wine,
1 tsp chicken bouillon, salt & pepper, rosemary
Full Size Cooking Instructions
Crockpot/Slow Cooker
If frozen, thaw in refrigerator. Pour biffar and sauce into slow cooker. Cook on low 5 to 6 hours.
Skillet
If frozen, thaw in refrigerator. Heat a skillet on medium-high heat. Add 1 T butter and allow to melt. Add pork chops and cook for 5-6 minutes on each side, or until cooked through.
Oven
Heat oven to 450 F. Place pork chops on a wire rack on a baking sheet (may also cover a sheet with tinfoil and spread pork chops out on sheet). Bake for about 30 minutes or internal temp of chops reaches 165 F. You may baste the meat with additional sauce during cooking.
Half Size Cooking Instructions
Crockpot/Slow Cooker
If frozen, thaw in refrigerator. Pour biffar and sauce into slow cooker. Cook on low 2 hours.
Skillet
If frozen, thaw in refrigerator. Heat a skillet on medium-high heat. Add 1 T butter and allow to melt. Add pork chops and cook for 5-6 minutes on each side, or until cooked through.
Oven
Heat oven to 450 F. Place pork chops on a wire rack on a baking sheet (may also cover a sheet with tinfoil and spread pork chops out on sheet). Bake for about 30 minutes or internal temp of chops reaches 165 F. You may baste the meat with additional sauce during cooking.
Honey Dijon Sauce Recipe
Full Size Recipe
Half Size Recipe
You'll love smothering your pork chops with this delicious sauce! With the ingredients listed above and your extra container of marinade, you can easily pull this sauce together in a couple minutes.
Pour your cup of extra marinade into a medium-sized saucepan. Add 3 cloves minced or pressed garlic (or 1 tsp garlic powder), 1 1/2 cups heavy cream, 1/2 cup white cooking wine, 1 tsp chicken bouillon, 1 tsp dried rosemary (or fresh if you have it!) pepper to taste, and salt if needed.
Cook over medium to high heat to get it boiling, then reduce to a simmer. Allow to simmer for 10-15 minutes while sauce reduces. In a small cup, make a slurry with 1 T cornstarch and 1 T water. Stir into sauce and allow to thicken for a couple minutes before serving.
Pour one of your cups of extra marinade into a medium-sized saucepan. Add 1 1/2 cloves minced or pressed garlic (or 1/2 tsp garlic powder), 3/4 cup heavy cream, 1/4 cup white cooking wine, 1/2 tsp chicken bouillon, 1/2 tsp dried rosemary (or fresh if you have it!) pepper to taste, and salt if needed.
Cook over medium to high heat to get it boiling, then reduce to a simmer. Allow to simmer for 10-15 minutes while sauce reduces. In a small cup, make a slurry with 1/2 T cornstarch and 1/2 T water. Stir into sauce and allow to thicken for a couple minutes before serving.
Serving Suggestions
Serve with oven roasted potatoes or mashed potatoes, oven roasted Brussels Sprouts, or fresh green beans.
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