1 tablespoon butter
1 tablespoon olive oil
4 center-cut rib or loin pork chops, boneless or bone-in, about 1 1/4 inch thick (used thin-cut of boneless pork chop)
Freshly ground black pepper
1/4 cup chopped shallots or green onions (used both)
1 cup dry white wine
3/4 cup chicken stock
3/4 cup heavy cream
2 tablespoon Dijon mustard
1 tablespoon chopped parsley (optional)
Pat the pork chops dry with paper towels. Sprinkle salt and pepper all over them. Heat the olive oil in a large skillet over medium high heat. Stir in the butter. As soon as the butter has melted, add the pork chops to the pan and sear them, about 2-3 minutes on each side. Reduce the heat slightly if the chops brown too quickly.
Remove the pork chops from the pan and pour off most of the fat. Add the green onions or shallots and cook them on med high heat until softened, about 1 minute. Add 1/2 cup of the wine and bring to a boil, deglazing the pan by 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, reduce heat, cover and cook until chops are cooked through (145°F internal temp), about 10 to 15 minutes.
Remove the pork chops to a warm platter; cover with foil to keep warm. Add the remaining half cup of wine. Increase the heat to high to boil the pan juices. Reduce the juices by half, about 3 minutes. Add the heavy cream and boil 3 minutes more, until sauce reduces and thickens, and scraping the pan with a wooden spoon leaves a trail. Remove from the heat and whisk in the mustard and parsley. If you want, add more mustard to taste. Place chops on a bed of sauce and serve.
*I have made this time and time again. It never fails…tasty and delicious. The sauce makes the dish. I was joking with my husband, you can put anything with the sauce even a old leather shoe and it would taste good, not that I want to but you get the idea. enJOY!!!
Source: Simply Recipes