Pork Chops With Mustard Sauce

• 4 pork loin chops with bone (1/2 inch thick)
• salt & freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 1 large shallot, finely chopped (about 1/4 cup)
• 34 cup low sodium chicken broth
• 34 cup dry white wine
• 1 tablespoon Dijon mustard
• 1 tablespoon unsalted butter
• 1 tablespoon heavy cream (optional)
• 2 tablespoons snipped fresh parsley

1. Season both sides of the pork chops with salt and pepper.
2. In a large skillet, heat the oil over medium-high heat until it shimmers.
3. Add the pork chops, reduce the heat to medium, and cook, turning once, until slightly pink inside (145 degrees F), 6 to 8 minutes.
4. Transfer the pork chops to a platter and cover with foil to keep warm.
5. Drain off all but a sheen of fat from the skillet.
6. Add the shallot to the pan and saute briefly, until translucent.
7. Add the broth and the wine to the skillet, stirring with a whisk to loosen any browned bits from the bottom of the pan.
8. Bring to a boil and boil until the liquid is reduced to 1/2 cup, cooking about 4 to 5 minutes, depending on the heat and your pan size.
9. Whisk in the mustard and butter.
10. Bring to a boil and whisk in the cream and the parsley.
11. Divide the chops among four dinner plates, spoon the sauce over the chops, and serve.
12. Variations:.
13. Pork Chops with Cornichon-Mustard Sauce: Stir 1/4 cup julienned cornichons into the finished sauce and gently heat through.
14. Pork Chops with Mustard-Caper Sauce: Add 1/4 teaspoon crushed dried herbes de Provence when you add the shallot.
15. Stir 1/4 cup drained capers into the finished sauce.

pork loin chops with bone, salt, extravirgin olive oil, shallot, chicken broth, white wine, mustard, unsalted butter, heavy cream, parsley

Taken from www.food.com/recipe/pork-chops-with-mustard-sauce-514082 (may not work)