A fast, creamy pan sauce dresses up these simple seared pork chops; serve them with rice or noodles to soak up the sauce.
Season the chops lightly with salt and pepper and dredge in the flour, shaking off the excess.
Put the butter and oil in a 12-inch skillet over medium heat. When hot, add 4 of the pork chops and cook, turning once, until golden on both sides and just cooked through, 4 to 6 minutes total. Transfer the pork to a serving platter and tent with foil. Repeat with the remaining chops, adding another tablespoon of oil to the pan if necessary.
Pour off any fat in the pan, add the wine, and scrape up the browned bits from the bottom of the pan with a wooden spoon. Increase the heat to medium high and boil until the wine is reduced to about 2 Tbs., 2 to 3 minutes. Stir in the cream, chicken broth, and mustard and boil until reduced to a saucy consistency, about 5 minutes. Season to taste with salt and pepper.
Return the pork and any juices to the pan, turn to coat with the sauce, and then transfer back to the serving platter. Drizzle any sauce remaining in the skillet over the chops and serve.
Serve with Cabbage and Apples with Riesling and Caraway.
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I've made this twice now, and it turned out delicious both times. I followed the recipe as written, and served it with roasted potatoes and green beans with lemon-dill (also from this site). It's super easy, and perfect as a weeknight meal. Will definitely make again!
5 stars for being delicious, quick and easy, with a short list of common ingredients. I subbed 1/2 & 1/2 for the heavy cream, but otherwise made the recipe as written. Next time, I'd increase the sauce ingredients to have more to serve over noodles, rice, etc.
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