Pork Chops with a Mustard Sauce

Quantity : 2 servings

Preparation : 5 min Cooking : 15 min

300 calories/serving

Ingredients

2 pork chops with bones 360 g
1/4 tsp ground pepper 1 g
1 shallots, finely chopped 40 g
1 tbsp canola oil 15 mL
1/2 tbsp butter, unsalted 7 g
1/4 cup chicken broth 65 mL
2 tsp Dijon mustard 10 mL
1 1/2 tbsp whipping cream 35% 23 mL
1 tsp lemon juice, freshly squeezed 1/4 lemon
1 pinch salt [optional] 0.1 g
aluminum foil

Before you start

Keep the individual serving plates in the oven at the lowest setting so they are warm when you serve.

Method

Pat the pork chops dry, then sprinkle with pepper. Finely chop the shallots. Set aside.

Heat a dry, heavy skillet over moderately high heat. When the skillet is hot, add the oil, swirling the pan to coat the bottom, then add the chops and brown 2 min on each side. Transfer the pork chops to a plate, then set them aside in the oven, loosely covered with foil.

Meanwhile, add the butter to the skillet, then cook the shallots over moderately high heat, with stirring, until softened, 3-4 min. Add the broth and boil 2 min, scraping up any brown bits. Add the mustard and cream, return the mixture to a boil, then add the lemon juice. Return the pork chops to the skillet. Simmer, uncovered, until the sauce is slightly thickened and the meat is cooked, 3-4 min. Add salt to taste.

Serve on the warmed plates.

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