Pork Chops with Mustard Sauce

A fast, creamy pan sauce dresses up these simple seared pork chops; serve them with rice or noodles to soak up the sauce.



by 4  people


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Servings: 4
Total Time: 30 mins
Related Categories: Dinner, Pork, Quick and Easy, Seasonal, Winter
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Ingredients
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    8  1/2 inch thick 
    boneless pork chops (about 3 ounces each)
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    Kosher salt and freshly ground black pepper
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    3   tablespoons 
    all-purpose flour
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    1   tablespoon 
    unsalted butter
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    1   tablespoon 
    extra-virgin olive oil; more as needed
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    1/2  cup 
    dry white wine
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    3/4  cup 
    heavy cream
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    1/2  cup 
    lower-salt chicken broth
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    1/4  cup 
    stoneground or country-style mustard

Directions
1.
Season the chops lightly with salt and pepper and dredge in the flour, shaking off the excess.
2.
Put the butter and oil in a 12-inch skillet over medium heat. When hot, add 4 of the pork chops and cook, turning once, until golden on both sides and just cooked through, 4 to 6 minutes total. Transfer the pork to a serving platter and tent with foil. Repeat with the remaining chops, adding another tablespoon of oil to the pan if necessary.
3.
Pour off any fat in the pan, add the wine, and scrape up the browned bits from the bottom of the pan with a wooden spoon. Increase the heat to medium high and boil until the wine is reduced to about 2 tablespoons, 2 to 3 minutes. Stir in the cream, chicken broth, and mustard and boil until reduced to a saucy consistency, about 5 minutes. Season to taste with salt and pepper.
4.
Return the pork and any juices to the pan, turn to coat with the sauce, and then transfer back to the serving platter. Drizzle any sauce remaining in the skillet over the chops and serve.
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