Braised Pork Chops

• 2 Tablespoons Olive Oil
• 1 Shallot, Chopped
• 2 cloves Garlic, Chopped
• 2 Boneless Center Cut Pork Chops, About 2" Thick
• Kosher Salt And Pepper
• 1 cup Chicken Broth
• 1/4 cups Evaporated Milk
• 1 Tablespoon Spicy Grainy Mustard
• 2 Tablespoons Butter

1. Heat a large sized saute pan over medium heat.
2. Add olive oil and saute chopped shallots for 3 minutes, then add garlic and saute for another minute.
3. Season both sides of pork chops with salt and pepper, add to the pan, and brown on both sides (you dont need to cook them through just brown both sides).
4. Add the chicken stock and cover the pan.
5. Lower the heat slightly and cook for 20-25 minutes.
6. After that time, take chops out of pan and set aside.
7. Add evaporated milk and mustard to the broth mixture.
8. Bring to a light simmer for about a minute.
9. Right before serving, whisk in cold butter.
10. Serve pork chops over mashed potatoes if desired and then cover with a generous helping of the creamy sauce.

olive oil, shallot, garlic, center, salt, chicken broth, milk, butter

Taken from tastykitchen.com/recipes/main-courses/braised-pork-chops/ (may not work)