Pork Chops With Mustard Sauce

• 4 pork chops (3/4 inch thick)
• 34 teaspoon salt (or as desired)
• 12 teaspoon fresh ground pepper
• 2 tablespoons vegetable oil (I use olive oil)
• 14 cup shallot, finely chopped
• 2 tablespoons unsalted butter
• 12 cup reduced-sodium chicken broth
• 14 cup Dijon mustard, country-style
• 2 tablespoons heavy cream (I use fat-free half and half)
• 2 teaspoons fresh lemon juice

1. Preheat oven to 325 degrees.
2. Heat skillet over moderately-high heat and add oil.
3. Salt and pepper chops and brown in hot oil turning over once, about 8 minutes.
4. Transfer to a shallow baking pan, reserving the skillet, and bake uncovered until cooked through (about 5 minutes).
5. Let stand covered loosely with foil about 5 minutes.
6. Meanwhile, pour off fat from the skillet and cook the shallots in butter, over moderate heat, stirring until softened, about 3 to 5 minutes.
7. Add broth and any juices in the baking pan and boil, scraping up brown bits on bottom of the pan, about 2 minutes.
8. Add mustard and cream and return to boil.
9. Add lemon juice and simmer until sauce is slightly thickened, about 3 minutes.
10. Add chops and warm.
11. Serve sauce over the pork chops.

pork chops, salt, ground pepper, vegetable oil, shallot, unsalted butter, chicken broth, heavy cream, lemon juice

Taken from www.food.com/recipe/pork-chops-with-mustard-sauce-191462 (may not work)