Prep 5 mins
Cook 30 mins
Adapted from Gourmet - Quick Kitchen Recipes. This is a favorite in our house. I don't use near that much salt but listed as in recipe. I think the sauce would be good with chicken too.
- 4 pork chops (3/4 inch thick)
- 3⁄4 teaspoon salt (or as desired)
- 1⁄2 teaspoon fresh ground pepper
- 2 tablespoons vegetable oil (I use olive oil)
- 1⁄4 cup shallot, finely chopped
- 2 tablespoons unsalted butter
- 1⁄2 cup reduced-sodium chicken broth
- 1⁄4 cup Dijon mustard, country-style
- 2 tablespoons heavy cream (I use fat-free half and half)
- 2 teaspoons fresh lemon juice
- Preheat oven to 325 degrees.
- Heat skillet over moderately-high heat and add oil.
- Salt and pepper chops and brown in hot oil turning over once, about 8 minutes.
- Transfer to a shallow baking pan, reserving the skillet, and bake uncovered until cooked through (about 5 minutes).
- Let stand covered loosely with foil about 5 minutes.
- Meanwhile, pour off fat from the skillet and cook the shallots in butter, over moderate heat, stirring until softened, about 3 to 5 minutes.
- Add broth and any juices in the baking pan and boil, scraping up brown bits on bottom of the pan, about 2 minutes.
- Add mustard and cream and return to boil.
- Add lemon juice and simmer until sauce is slightly thickened, about 3 minutes.
- Add chops and warm.
- Serve sauce over the pork chops.
This was just okay for me. I liked the sauce, but like a crispier chop.