4 pork chops olive oil 1 grated carrot 1 minced onion 2 tablespoons dry wine 2 tablespoons prepared mustard 1/4 teaspoon thyme 1 cup water 1/4 cup milk 2 teaspoons corn starch or flour
Brown pork chops in olive oil in dutch oven. Remove.
Cook onion and carrot in drippings until tender. Add pork chops,
wine, mustard, thyme, and water to pan. Cover and cook at medium to
low temperature for thirty minutes, until pork chops are fork
tender.
Mix milk and corn starch in separate bowl then add to dutch
oven. Stir until sauce is thickened.