Sunday, April 6, 2008

Pork Chops in Dijon Sauce

1 Tablespoon butter
1 Tablespoon olive oil
2 center-cut rib or loin pork chops
black pepper
1/4 cup white wine
1/3 cup chicken stock
1/4 cup heavy cream
1 Tablespoon Dijon mustard
1/2 Tablespoon chopped parsley

Melt the butter in the oil in a large deep skillet over medium high heat. Season chops with salt and pepper and brown them, about 2-3 minutes on each side. Reduce heat slightly if the chops brown too quickly. Remove chops from the pan and pour off most of the fat. Add wine to pan and bring to a boil, scraping the brown bits from the bottom of the pan. Stir in the stock and return chops to the pan. Bring sauce to a simmer and cook until chops are tender, about 15 to 20 minutes. Remove the chops to a warm platter; cover with foil to keep warm. Raise the temperature of the pan to boil the pan juices, reduce the juices by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces and thickens. Remove from the heat and whisk in mustard and parsley. Spoon sauce over chops and serve.
2 servings.

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