Pork Chops Taste Good

Adapted from Simply Recipes

Dijon Pork Chops

1 Tbsp butter
1 Tbsp olive oil
4 center-cut rib or loin pork chops, boneless or bone-in - I like bone in, 3/4 inch thick, thicker dry out
Salt
1/4 cup chopped shallots
about 1 1/2 cups chicken stock
3/4 cup heavy cream or 1/2 and 1/2
2 Tbsp Dijon mustard

Pat the pork chops dry with paper towels. Sprinkle with salt. Heat the olive oil in a large skillet over medium high heat. Stir in the butter. As soon as the butter has melted, add the pork chops to the pan and sear them, about 2-3 minutes on each side. Reduce the heat slightly if the chops brown too quickly.

Remove the pork chops from the pan. Add the shallots and cook them on med high heat until softened, about 1 minute. Add about 3/4 cup of the stock and bring to a boil, deglazing the pan by scraping the brown bits from the bottom of the pan. Return chops to the pan. Bring sauce to a simmer, reduce heat, cover and cook until chops are cooked through (145°F internal temp), about 8-10.

Remove the pork chops to a warm platter; cover with foil to keep warm. Add the remaining stock. Increase the heat to high to boil the pan juices. Reduce the juices by half, about 3 minutes. Add the cream and boil 3 minutes more, until sauce reduces and thickens, and scraping the pan with a wooden spoon leaves a trail. Remove from the heat and whisk in the mustard. If you want, add more mustard to taste. Place chops on a bed of sauce and serve.