Pork Chops with Dijon Mustard Sauce

A simple recipe for when you're looking to jazz up plain old pork chops. MORE+ LESS-

By TBSP Geoff

May 7, 2015

tablespoons olive oil

boneless pork chops, about 1-inch thick

shallots, finely chopped

1/4

cup dry white wine

tablespoons heavy cream

tablespoon Dijon mustard

tablespoon chopped fresh tarragon

Salt and pepper to taste

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1

Preheat oven to 400° F. Season pork chops with salt and pepper. Heat 1 tablespoon olive oil in large skillet over medium-high heat. Brown pork 2-3 minutes per side. Transfer to casserole dish and roast in oven until cooked through, 5-7 additional minutes.
2

Meanwhile, add shallots and 1 tablespoon of olive oil to the skillet and cook until soft. Add wine and simmer until reduced by half. Add cream and simmer until sauce just thickens. Stir in mustard.
3

To serve, top pork with sauce and tarragon.