Pork Chops avec Sauce Moutarde

Generally, I feel meat, like beef, pork, and poultry is best served with a sauce. Meat with just salt and pepper is pretty bland and unappetizing( I apologize to all my Texas friends, who tell me a good piece of beef grilled with salt and pepper is the epitome of good dining). I have found that good pork sauces are particularly hard to find. This recipe is easy to make and tastes yummy because it pairs Dijon mustard and a couple of tablespoons of heavy cream. Try this and you will get rave reviews.

Ingredients:

8 thin sliced boneless pork chops, trimmed of fat and pounded to 1/4 inch
1/2 cup of all purpose flour
Salt and pepper
2 Tablespoons Extra Virgin Olive Oil
1/4 cup minced shallots
2 Tablespoons butter
1/2 cup chicken stock
1/4 cup Dijon mustard
2 Tablespoons heavy cream
2 teaspoons lemon juice
chopped parsley for garnish

Preparation:

Preheat oven to 300 degrees
Salt and pepper chops and then dredge in flour
Add olive oil to a large skillet, heat until oil is very hot, but not smoking
Brown chops 4 minutes per side
Remove chops to an oven proof plate and put into preheated oven
Pour off excess oil from pan and add the butter to the same pan
Cook shallots in butter for about 5 minutes
Add chicken stock and simmer for 2 minutes
Add mustard and cream and return sauce to a boil
Simmer for about 3 minutes
Add lemon juice and simmer until sauce is slightly thickened
Remove pork chops from oven and pour sauce over them
Garnish with chopped parsley
ENJOY

Serves 4