Mar 14, 2013

Springy Things {Parsley Shallot Sauce}

When I started writing this post, it seemed that Spring was here.

The Redbud (my favorite Spring blooming tree and The Boy's favorite climbing tree) woke up.

Next, the Loropetalum brightened up the front of the house.

Instantly, suddenly--the Bridalwreaths (Spirea) had buds and blooms and bright green leaves.

Then a freeze and a few frosty mornings and even scraping ice off my car...Spring was not so much.

But I had that first taste.  The nibble of warm days.  That smell of freshly dug earth.  Little pokes of parsley and green onions coming up through the soil.  The idea of white citrus blossoms popping against dark green leaves (if the buds survived the freeze).  I could almost feel fuzzy tomato plant stems.

Finally, the azaleas started doing their thing.

Mine are always late bloomers.  But like any good Southerner, I love them just the same.

I'm on edge to get tomatoes in the ground, but I'll wait for the pecan tree to start showing signs of green.  That's what the old timers say I should do.

And I've learned to listen to the old timers.

Because they get pretty cranky when you don't.

This is a bright, fresh, crisp, Springy parsley sauce that I've adapted from an Ellie Krieger recipe.  When I make it, I always think of Spring.  Even if there's another frost in the forecast.

The sauce is made with parsley, shallots, Dijon, and lemon juice.  I use onion (today it was red onion) and Creole mustard with the parsley and lemon.  My version has a much stronger mustard flavor since Creole mustard is more potent than Dijon.

This sauce is good on many things.  Grilled steak, chicken, pork chops.  Fish.  Tossed with boiled potatoes instead of the classic potatoes with parsley and butter.  I imagine it would be good tossed with pasta too.

Because the theme for this month's Pantry Party @ The Law Student's Cook Book is "Breaded," I served the sauce over breaded, pan fried pork chops.  When I saw panko bread crumbs and an extra bottle of Creole mustard (everyone should have an extra bottle) in the pantry and a few pork chops in the freezer, I took it as the perfect excuse to make this sauce.

Pan Fried Pork Chops w/ Parsley Mustard Sauce was inspired by 
Pantry Party 
hosted by The Law Student's Cookbook.

This month's ingredient is "BREADED"

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Pan Fried Pork Chops w/ Parsley Mustard Sauce
* sauce adapted from Ellie Krieger's Parsley Shallot Sauce

For the sauce:
1 1/2 cups parsley
2 Tbsp minced onion (white or red)
3 Tbsp Creole mustard
2 Tbsp olive oil
4 Tbsp water, divided
juice of 1/2 a lemon
salt and pepper, to taste

Place the parsley, onion, mustard, oil, half of the water, and lemon juice in a blender or small food processor and season with salt and pepper. Puree until fairly smooth.  Use the rest of the water if needed, a little at a time, to thin the sauce.  Let the sauce sit to develop the flavors while you cook the pork chops.

For the pork chops:
4 pork chops
salt and pepper
1 egg, beaten
1/4 c flour
1 1/2 c panko bread crumbs
oil oil (about 1/2 c, depending on the size of your pan)

Season the pork chops with salt and pepper.  Place the flour in a shallow dish.  Place the beaten egg in a another dish, and the panko in another.

Pour oil to cover the bottom of a skillet large enough to hold the pork chops and heat over medium.  While the oil heats, dredge the pork chops in flour.  Shake off the excess, then dip each pork chop in the beaten egg.  Let the excess egg drip off, then place each chop in the panko.  Press the panko into each chop on both sides.

Add the pork chops to the skillet and cook over medium.  When golden brown, flip and cook until browned on the second side and cooked through.  Remove and drain on paper towels.  Serve with parsley sauce over the top of each chop.

Linking this week with:

Jam Hands  Hearth and Soul blog hop at Premeditated Leftovers Feeding Big
Love Bakes Good Cakes
nap-time creations
Back for Seconds
White Lights on Wednesdays
Recipe Box Miz Helen’s Country Cottage Photobucket
BWS tips button Freedom Fridays
Foodie Friends Friday
Or so she says


  1. The sauce and pork chops look wonderful! Down here in south Texas, I've always been told it's the mesquite trees you should watch - and they are starting to bud, but then I think the pecan trees are as well.

  2. Mmmm-mmm! I'm liking the sound of these chops and parsley sauce! I am a fan of 'breaded' ... you could probably bread the sole of a shoe and I'd be a fan! I'm sure, though, that the pork or a chicken breast are worlds better ... wink!

  3. tell Spring to hurry up and head North! I can almost not wait any more :)

    I like shallots, I may have to give this a try. It sounds yummy!

  4. This sounds wonderful for fish, chicken, or beef. I can't wait to try it. Must I wait for spring? Just kidding. Thank you for sharing.

    We may have met by chance...but we become friends by choice.

  5. Anonymous3/15/2013

    hi Michelle, this sounds like a very yummy sauce indeed! Springy fresh! Thank you!

  6. I'm already jealous that you are getting a touch of spring. We are still enjoying glorious, sunny, summery days here, but autumn is definitely beginning to assert itself with cool mornings and I've had to reach for a cardy on the odd evening. I'm totally not ready to lose summer.

    Love this sauce though - there still may be time for me to make a batch or two of this and stash it in the freezer for those times when I want a little bit of spring freshness in the middle of winter.

  7. These flowers are BEAUTIFUL - I just loooooooooove colors
    And spring is already here (where I live)

  8. I always have a lot of parsley on hand because it is so prevalent in Italian cooking, but I never use the whole bunch. I'm pining your sauce it will be a wonderful use of parsley. Thanks so much for sharing it with us on foodie friday.

  9. Michelle, I've never made or tried a sauce like this. I am going to pin it to try it out for myself! Cheers

  10. Doesn't this sound fab! Thanks for sharing. ;)

  11. I love parsley and use it in almost everything. Thanks for sharing this with Foodie Friends Friday.

    Joanne/Winelady Cooks

  12. First of all, as I look out my window, I see it's REFRESHING to look at these beautiful flowers! :) Secondly, I need to try this sauce!! It screams freshness and yumminess! :) Thirdly, thanks for joining the Link Up this week! :)

  13. I know exactly how you feel. It felt like Spring was here and I was already to start cooking for spring and now we are getting cold again! This dish would be perfect either way. Love the freshness of the sauce and pork chops are the perfect comfort food. Thanks for sharing on Thursdays Treasures.

  14. I have been waiting for spring also. I saw a little forsythia bud the other day and I almost jumped for joy!

    I love the freshness of this sauce and bet it would taste good on other "meats" also. I am wondering what it would be like on salmon?

    Thank you for sharing at the In and Out of the Kitchen link party. I look forward to seeing what you bring next week!

    Cynthia at

  15. Hi Michelle,
    I listen to the old timers and everything around here was a go, so my tomatoes are in the ground. I am a little nervous this weekend because it's so cold. Your blossoms are just beautiful!

    I can't wait to try your Parsley Shallot Sauce it looks very flavorful. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen


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