Pork Chops with Mustard Sauce

Over time, I have enjoyed the taste of dijon mustard -- although not "raw", but in cooking. This recipe has a number of the things I enjoy - sweet and sour together in a nice sauce over simple pork chops.

Ingredients

6 Boneless Pork Chops

1 Teaspoon Kosher Salt

1/2 Teaspoon Grated Black Pepper

2 Tablespoons Olive Oil

1/4 cup of finely chopped shallots (1 to 2)

1/4 cup of finely chopped garlic

2 Tablespoons of Butter

1/2 cup of chicken broth

1/4 cup of Dijon mustard

2 Tablespoons of heavy cream

1 Teaspoon of honey

1/4 teaspoon curry

2 teaspoons fresh lemon juice

Cooking Directions

Heat oven to 325°F.

Heat a dry 12-inch heavy skillet over moderately high heat until hot. Pat pork dry and sprinkle with salt and pepper. Add oil to hot skillet, swirling to coat, then brown chops, turning over once, about 8 minutes total. Transfer to a shallow baking pan, reserving skillet, and bake, uncovered, until cooked through, about 5 minutes. Let stand, loosely covered with foil, 5 minutes.

Meanwhile, pour off fat from skillet, then cook shallots and garlic in butter over moderate heat, stirring, until softened, 3 to 5 minutes. Add broth and any juices from baking pan and boil, scraping up any brown bits, 2 minutes. Add mustard, cream, honey and curry and return to a boil, then add lemon juice and simmer until sauce is slightly thickened, about 3 minutes.

Pour sauce over pork chops and serve.