Celiac.com 05/13/2016 - Meat and potatoes turn corners when served with a tangy sauce of gluten-free mustard and rich sour cream. Add your favorite vegetable and beverage of choice for a perfect meal.
- 4 boneless pork chops
- 1 pound medium Yukon Gold Potatoes
- 1 cup frozen peas
- 2 scallions
- 2 tablespoons butter
- 2 tablespoons gluten-free brown or Dijon mustard
- 1 tablespoon olive oil
- ¾ cup dry white wine
- kosher salt and pepper
Place the potatoes in a medium saucepan with enough water to cover and bring to a boil.
Add ½ teaspoon salt, reduce heat and simmer until tender, 12 to 15 minutes, adding the peas during the last 2 minutes of cooking.
Drain and gently smash together with the scallions, 2 tablespoons butter, ½ teaspoon salt and ¼ teaspoon pepper.
Meanwhile, heat the remaining tablespoon oil in a large skillet over medium heat.
Season the pork with ½ teaspoon each salt and pepper and cook until golden brown and cooked through, about 5 minutes per side.
Move cooked pork to plate.
Add the wine to the skillet and simmer, stirring, for 1 minute. Stir in the mustard and spoon over the pork. Serve with the smashed potatoes and peas.