I wanted to try this recipe because we don’t typically cook with some of these ingredients (wine, cream, etc) but we both like creamy sauces and I love mushrooms. It was a really good, different meal for us.
Pork Chops with Mustard Cream
4 pork chops, 1 in. thick
flour for dusting
salt and pepper
3 tbsp. butter divided
2 tbsp. olive oil
1/2 onion, diced
1 cup baby bella mushrooms
2 cloves garlic, minced
1 1/2 cup chicken stock, warmed
1/4 cup white wine
1/4 cup heavy cream
1 tbsp. Dijon mustard
Season chops with salt and pepper and dust with flour. Heat 2 tbsp. butter and 1 tbsp. oil in large pan over medium-high heat. Cook chops for 3 minutes on each side. Transfer to a plate and tent with foil to keep warm.
Add the rest of the butter and olive oil to pan and add onions and mushrooms. Saute for 5 minutes, then add garlic and saute 2 minutes more. Deglaze the pan with the white wine, scraping up the brown bits and let reduce by half, about 5 minutes.
Turn heat to medium, add warm stock and stir, then add pork chops. Cover and cook for 10 minutes. Uncover and cook 5 minutes more. Remove chops to a plate and cover with foil to keep warm. Add heavy cream to juices in pan and reduce heat to medium-low. (Optional: At this point, you can add about 1 tbsp of flour to thicken the sauce). Let simmer for 5-8 minutes.
Remove from heat, add Dijon mustard and mix thoroughly. Spoon sauce over pork.