Pork Chops with Dijon Sauce

Ingredients

• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• 4 center-cut rib or loin pork chops, boneless or bone-in, about 1 1/4 inch thick
• Salt
• Freshly ground black pepper
• 1/4 cup chopped shallots or minced onions
• 1 cup dry white wine
• 3/4 cup chicken stock
• 1/2 cup heavy cream
• 2 tablespoons Dijon mustard
• 1 tablespoon chopped parsley, optional

Directions

1. Pat the pork chops well with paper towels, then season them all over with salt and pepper. Warm the olive oil in a large skillet over medium high heat, then add the butter and let it melt into the oil.
2. When the butter is melted, set the pork chops in the skillet and brown them for about 2-3 minutes per side. If they start taking on color too fast, turn the heat down a bit.
3. Transfer the pork chops out of the skillet and spoon off most of the fat. Add the shallots and cook over med high heat until they soften, about 1 minute.
4. Pour in 1/2 cup of the wine and let it come to a boil, scraping up the browned bits from the bottom of the skillet as the wine bubbles.
5. Stir in the stock, then put the chops back in the pan. Bring the sauce to a simmer, lower the heat, cover the skillet and cook until the pork is done, with an internal temperature of 145 degrees F, about 10 to 15 minutes.
6. Move the pork chops to a warm platter and tent them with foil so they stay warm. Pour in the remaining 1/2 cup of wine, raise the heat to high, and boil the liquid in the skillet until it has reduced by half, about 3 minutes.
7. Add the heavy cream and continue boiling for 3 minutes, until the sauce has thickened and reduced enough that a wooden spoon dragged through the pan leaves a path.
8. Take the skillet off the heat, then whisk in the mustard and parsley. Add more mustard to taste if you’d like. Spoon the sauce onto plates, set the chops on top, and serve.