Seared Pork Chops in Mustard Cream Sauce

Simple, easy & elegant. I like to serve these over a bed of buttered angel hair pasta

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  bone-in center-cut pork chops, 3/4 to 1-inch thick
• 1⁄8 teaspoon sea salt
• 1⁄8 teaspoon ground black pepper
• 1⁄4 cup flour
• 1  teaspoon flour
• 2  medium shallots, finely chopped
• 1  tablespoon olive oil
• 2  tablespoons white wine vinegar
• 1⁄2 cup dry white wine
• 1  cup  whipping cream
• 1  tablespoon Dijon mustard

Directions

1. Heat oven to 375 degrees.
2. Season chops on both sides with salt and pepper. Sprinkle 1/4 cup flour on a sheet of wax paper. Turn pork chops in flour to coat; shake off excess.
3. Heat oil in a 12-inch ovenproof skillet over Medium-High heat. Sear pork chops 2 minutes per side. Pour vinegar into skillet over chops. Remove from heat when vinegar has almost evaporated. Scatter shallots over bottom of skillet around pork chops.
4. Place skillet in oven; roast chops 5 to 7 minutes or until the internal temperature in the thickest part (not touching bone) reads 150 degrees. Remove chops to a plate; cover loosely to keep warm. Leave pan juices in skillet.
5. Place roasting skillet over Medium-High heat. Stir 1 teaspoon flour into pan juices; cook 1 minute. Gradually add wine, whisking constantly. Bring to a boil; boil 2 to 3 minutes until thickened. Stir in cream and mustard. Bring to a boil. Add pork chops and heat 1 minute.