This is one of my favorite pork chop recipes. I don't really love pork chops, but my husband does, so this is perfect for us. The Dijon sauce really compliments the pork. I serve this with roasted new potatoes and green beans.
1 tbs. butter
1 tbs. olive oil
4 center cut or loin chops, about 1 1/4 inch thick
1/4 c. chopped green onions or shallots
1/2 c. dry white wine
3/4 c. chicken stock
1/2 c. heavy cream
1 tbs. Dijon mustard
1 tbs. chopped parsley (optional)
Melt butter and olive oil in a large, deep skillet over med-high heat. Season chops w/ salt and pepper and brown them, about 2-3 minutes on each side. Reduce heat slightly if chops brown too quickly.
Remove chops and pour off most of the fat. Add green onions or shallots and cook on med heat until softened- about 1 minute. Add wine and bring to a boil, scraping bits from the bottom of the pan. Stir in chicken stock and return chops to the pan. Bring sauce to a simmer and cook until chops are tender, about 15-20 minutes.
Remove chops to a warm platter; cover with foil to keep warm. Raise the temp of the pan to boil the pan juices, reduce by half (or 1/4). Add cream and boil 2 minutes more, until sauce thickens. Remove from the heat and whisk in mustard and parsley.
Spoon sauce over chops and serve.
Simply recipes: New York Times Sunday Magazine 2005