Recently, I discovered the wonders of mustard-dill sauce, with the particular variant being a sweet one made by a local fine restaurant, Larrupin's. It's such a wonderful combination, which is so easy to apply to so many different foods - one of my favorite so far has been mustard-rubbed triptip. I like mustard well enough on its own, but it gets even better when it is sweet and paired with the nice flavors of dill, removing its harshness but leaving this tremendously delectable aftertaste. In this recipe, a casserole dish composed of sauteed pork, onions, and potatoes, all in a mustard-dill sauce. The sauce infuses the meat with such wonderful flavors when it is marinated in it, and a variety of other spices, and then sauteed, making this heart-catching rich aftertaste as well as a superbly sweet flavor when eating it itself. This method of cooking, with sauteeing the pork to lock in the flavor followed by a long roasting in the oven, helps make it tantalizingly tender and appetizing.
While I made this recipe with just potatoes, pork, and onions, it would be easy to add in other things into it: I think carrots and cabbage are both great ideas for additions, while in previous iterations I have also had sauteed apples.
I don't know personally how the mustard-dill sauce that I use in this recipe is made, but I would suggest a mixture of honey, mustard, and dill. Or you can order it online: see the link below.
I based this recipe on another recipe of mine, pork chops with onions, potatoes, and apples.
- 13 ounces mustard-dill-honeysauce
- 2 teaspoons cumin
- 2 cloves garlic
- 1/2 teaspoon tarragon
- 3 teaspoons dill
- 1 teaspoon sage
- 2 teaspoons cinnamon
- 6 pork chops (1.5 to 2 pounds)
- 2 onions, peeled and diced
- 2 russet potatoes, chopped
- 1 teaspoon brown sugar
- 1/2 cup white wine
- olive oil
- salt, to taste
- pepper, to taste
- Preferably a few hours before cooking, or overnight, rub the pork with the sage, cinnamon, cumin, peeled and chopped garlic cloves, and 1 teaspoon of dill. Then pour the mustard-dill-honey sauce over it. Cover and let the flavors work in.
- In a large skillet, heat up a tablespoon or two of olive oil, then sauté the onions for 10 minutes with the brown sugar, until they start to turn brown and golden. Deglaze with some white wine if any is stuck on the bottom (only a small amount of white wine). Remove the sautéed onions to a separate bowl.
- Pour some more olive oil into the skillet, and heat it up, then add in the pork chops. Pour the mustard-dill sauce-honey over it. Sauté for a few minutes over medium heat until the pork has developed browning and is seared, then remove the pork. There should be some small amounts of honey-dill sauce left behind, even if most is taken out, as this will help flavor the potatoes;
- Pour in some more olive oil. Heat it up, then put in the sliced russet potatoes, with 2 tablespoons dill, and commence sautéing. Quickly add in the remaining white wine to deglaze the skillet Sauté for 10 minutes, then remove.
- Line the bottom of a casserole dish with the potatoes, then place 3 pork chops over this. Season with salt and pepper throughout this process. Then pour the onions over this. Repeat another layer over this, topping the top with all remaining onions and potatoes, and pour any mustard sauce in. Place into a preheated oven, covered, at 350 degrees F for 60 minutes.
- Serve hot.