Pork Chops With Mustard Sauce

• 4 thin bone-in pork chops (1 1/2 lb.), excess fat trimmed, patted dry
• Salt and pepper
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1/2 cup low-sodium chicken broth
• 1/4 cup grainy mustard
• 1/4 cup heavy cream

1. Sprinkle chops with salt and pepper. Warm oil and butter in a large skillet over mediumhigh heat until butter foams. Cook chops until browned on both sides, 1 1/2 to 2 minutes per side. Transfer to a plate and tent with foil to keep warm.
2. Pour fat from pan. Add broth and bring to a boil, scraping bottom of pan with a wooden spoon to remove any browned bits. Stir in mustard, cream and any accumulated juices from chops and cook, stirring occasionally, until slightly thickened, 2 to 3 minutes. Return chops to pan, turn to coat in sauce, and serve.

thin bone, salt, olive oil, unsalted butter, chicken broth, grainy mustard, heavy cream

Taken from www.myrecipes.com/recipe/pork-chops-with-mustard-sauce-0 (may not work)