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Categories:Viewed: 5 - Published at: 5 years ago
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 1/2 cup all-purpose flour
- Salt and pepper
- 4 (6 oz.) boneless loin pork chops, 1-inch thick
- 1 cup heavy cream
- 1-2 Tbsp. Dijon mustard
Method
- Melt butter in oil in a large skillet over medium-high heat. Mix flour, salt and pepper in a shallow bowl.
- Place pork chops, one at a time, in flour mixture and turn to coat completely. Shake off excess flour and place chops in skillet. Cook until browned and firm to touch, about 7 minutes per side.
- Remove chops to a plate and cover with foil to keep warm. Pour off fat from skillet, add cream and increase heat to high. Bring to a boil, stirring to pick up browned bits on bottom of skillet. Continue boiling until liquid is reduced by half, about 5 minutes.
- Remove skillet from heat and stir in mustard. Put chops on individual plates and spoon sauce on top.
