Dijon Pork Loin With Cognac Cream Sauce

• 1 tablespoon butter
• 3 tablespoons extra virgin olive oil
• 2 boneless pork loin chops
• 3 tablespoons whole grain Dijon mustard
• 1 large shallot
• 2 tablespoons cognac
• 150 ml whipping cream
• salt & fresh ground pepper

1. Take pork out of fridge and let rest 10 minutes to bring them closer to room temperature.
2. Trim fat off chops, slather oil on both sides
3. salt and pepper both sides.
4. Pat mustard on both sides to create a 'crust'.
5. Fry oil and butter in pan until little bubbles appear on medium high heat
6. Add chops , let sizzle , turning when white halfway up, once flipped and they are all white on the sides, put into an oven preheated to 425F, until internal temp is at least 160u0b0F.
7. add finely chopped shallots to pan until soft then add cognac, scraping bottom of pan to release the 'bits' once the cognac has reduced add cream.
8. reduce heat to Low and add salt and pepper to taste, and allow the sauce to thicken-.
9. serve on pork
10. Enjoy with oven roasted herb potatoes, and honey glazed carrots.
11. wine pairing- crisp cold Sumac Ridge Guwertztraminer.

butter, extra virgin olive oil, pork loin chops, whole grain dijon mustard, shallot, cognac, whipping cream, salt

Taken from www.food.com/recipe/dijon-pork-loin-with-cognac-cream-sauce-327793 (may not work)