Ingredients
- 1 tbl butter
- 1 tbl canola oil
- 4 pork chops
- salt & pepper
- ¼ cup chopped shallots or scallions
- ½ cup white wine
- ¾ cup chicken stock
- ½ cup heavy cream
- 1 ½ tbl dijon mustard
- 1 tbl chopped parsley
Instructions
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melt butter and oil in a skillet
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season pork chops with salt & pepper
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cook pork chops over high heat browning on both sides 2-3 minutes
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remove pork chops and pour off most of the fat
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saute shallots for 1 minute until soft
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add wine and boil, scraping up the brown bits on the bottom of the pan
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add stock and return pork chops to the pan
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cover pan and simmer for 10 minutes, until pork chops are cooked through
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remove pork chops to a serving dish and cover with foil
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add cream and boil 2 minutes until thick
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turn off heat and add mustard and parsley, stir until smooth
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pour sauce over pork chops and serve
