Pork Chops In Mustard Sauce

• 4 boneless pork chops (about 1/2 inch thick)
• 2 tbl olive oil
• 2 tbl unsalted butter
• 1/4 cup white wine
• 1 cup plus 1/4 cup chicken broth
• 1/4 cup whipping cream
• 2 tbl Dijon mustard
• 1 tbl cornstarch
• 2 tbl minced cornichon (optional)

1. Brown pork chops in the butter and oil, about 4 minutes each side. Remove the meat from the pan, set aside. Deglaze the pan with the wine and then add 1 cup of chicken broth. Make a slurry of the cornstarch and remaining 1/4 cup of broth. When the broth comes to a simmer add the slurry and stir constantly until the sauce thickens (about one minute). Add mustard, cream cornichons, if using and any juices from the meat. Return meat to pan, warm through (about one minute). Serve with brown rice.

pork chops, olive oil, butter, ubc, ubc, ubc, mustard, cornstarch, cornichon

Taken from www.epicurious.com/recipes/member/views/pork-chops-in-mustard-sauce-1209323 (may not work)