- 2 boneless pork chops
- salt and ground black pepper to taste
- 1 pinch Italian seasoning, or to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion, sliced
- 2 shallots, sliced
- 1 tablespoon chicken stock
- 2 tablespoons white cooking wine
- 1 cup half-and-half
- 2 1/2 tablespoons horseradish mustard
- 2 teaspoons lemon juice
- 1/4 teaspoon fresh thyme
- Preheat oven to 350 degrees F (175 degrees C).
- Season pork chops with salt, pepper, and Italian seasoning.
- Heat butter and olive oil together in a skillet over medium-high heat until butter begins to foam; cook pork chops in the hot butter-oil mixture until golden brown, about 3 minutes per side. Transfer pork chops to a baking dish, keeping the pan juices in skillet.
- Bake pork chops in the preheated oven until no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Cook and stir onion and shallots in the skillet with pan juices over medium heat until softened, 3 to 5 minutes. Pour chicken stock and cooking wine into onion mixture, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
- Whisk half-and-half, horseradish mustard, lemon juice, and thyme into onion mixture until mustard sauce is smooth and heated through, about 5 minutes. Serve pork chops drizzled with mustard sauce.
05/19/2018
recipepes.com
Boneless Pork Chop with Shallot Mustard Sauce, recipe
PT15M
PT1H
5
455 calories
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