Veal Chops With Mustard Sauce

• 6 Tbsp. shallots, chopped
• 5 Tbsp. butter
• 6 (1 inch thick) pork chops
• flour
• 3 Tbsp. olive oil
• salt and pepper
• 1 c. dry white wine
• 1/2 c. whipping cream
• 2 heaping tsp. Dijon mustard

1. In 1 pan, saute shallots in 2 tablespoons of butter; set aside. Wipe surface of chops with damp cloth and sprinkle with flour.
2. In a large skillet, heat remaining butter and olive oil until sizzling hot.
3. Saute chops quickly until golden.
4. Reduce heat and cook slowly for 10 minutes.
5. Salt and pepper chops.
6. Place chops in oven pan.
7. Heat oven to 400u0b0.
8. Add wine to skillet and reduce to syrupy consistency.
9. Pour over chops.
10. Place shallots around chops.
11. Cover and cook in oven 20 to 30 minutes until tender.
12. Remove chops to warmed platter.
13. Add cream and bring to a simmer.
14. Add mustard and stir well.
15. Do not simmer.
16. Cover chops with sauce and serve.

shallots, butter, pork chops, flour, olive oil, salt, white wine, whipping cream, mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=217650 (may not work)