Pork Chops Dijonnaise with Peach Sauce
1/4 cup Dijon mustard
1/4 cup mayonnaise
2 pounds pork loin, lean, boneless
2 cups seasoned bread crumbs
1 tablespoon butter or margarine
1 small onion -- diced
2 cloves garlic -- minced
3 cups white grape juice
1 tablespoon chicken bouillon granules
16 ounces sliced peaches -- canned, undrained, diced
Combine mustard and mayonnaise; brush over roast. Coat roast with bread crumbs,
and place roast on a rack in a roasting pan.
Bake at 400 degrees F. for 20 minutes; reduce heat to 325 degrees F. and bake 1
1/2 hours or until a meat thermometer inserted into thickest portion registers
160 degrees F. Slice roast and keep warm.
Melt butter in a heavy saucepan. Add onion and garlic, and saute until tender.
Stir in grape juice, bouillon granules, and peach slices; bring to a boil. Cook
10 minutes or until mixture is reduced by two-thirds, stirring occasionally.
Serve with pork.
Yield: 8 servings.
AUTHOR: Lori A