Pork Chops with Mustard Sauce
Author: 
Serves: 2
 
Ingredients
  • 2 pork chops – bone in.
  • Kosher salt and freshly ground black pepper
  • 3 tablespoon all-purpose flour for dredging.
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil; more as needed
  • 1 shallot
  • ½ cup dry white wine
  • ¼ cup heavy cream
  • ½ cup lower-salt chicken broth
  • 2 tablespoon stoneground or country-style mustard
Instructions
  1. Mise en Place ~ Gather ingredients.
  2. Season the chops lightly with salt and pepper and dredge in the flour; shake off the excess.
  3. Put the butter and oil in a large skillet over medium heat.
  4. When oil shimmers, add the pork chops; sauté turning once, until golden on both sides and just cooked through – 160°F.
  5. Transfer the pork chops in a heatproof platter; place in oven while making sauce.
  6. Place in a 250° oven while preparing the pan sauce.
  7. Pour off all but a tablespoon of fat.
  8. Add shallots in the pan; sauté until soft.
  9. Add the wine; deglaze and scrape up the fond (the browned bits) from the bottom of the pan.
  10. Increase the heat to medium high and boil until the wine is reduced to about 2 tablespoon – about 2 to 3 minutes.
  11. Stir in the chicken broth, cream, and mustard; simmer until reduced to a saucy consistency, about 5 minutes.
  12. Return any juices to the pan.
  13. Season to taste with salt and pepper.
  14. Transfer to the gravy boat.
  15. Drizzle sauce over the chops and serve.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/pork-chops-with-mustard-sauce/