Earlier this week, I had the pleasure of appearing on KCAL-TV, the CBS affiliate in Los Angeles, where I chatted with reporter Suzie Suh and prepared a rich and juicy plate of Frenched Double Pork Chops with Vidalia Dijon Cream Sauce. This recipe is featured in my soon-to-be-released new cookbook, The Magic of Cooking with Really Good Broth, the first in a series of cookbooks that show home cooks how to prepare meals with classical technique. A portion of the book’s proceeds will be donated to the Los Angeles Food Bank and Forgotten Harvest in Detroit.
The recipe for Frenched Double Pork Chops is actually super simple to make — the tartness of the Dijon mustard adds the perfect contrast to the sweetness of the caramelized onions. Add two cups of rich chicken broth, a quarter cup of cream, roasted pork tenderloin, and a few other ingredients, and voilà, you have prepared a delicious five-star, restaurant quality meal.