Don’t tell anyone, but I might like mustard and tomatoes. I spent my entire childhood hating both of them with a passion, but I’ve discovered that while I still don’t like raw tomatoes and I won’t be having yellow mustard anytime soon, dijon mustard is delicious on pork and tomatoes cooked in wine is my second favorite way to consume wine. This recipe is an amalgam of these tastes. All credit goes to me… I didn’t even need to use Bittman to figure out cooking times!
This recipe feeds one, but could easily feed more by doubling the vegetables and number of porkchops.