Pork Chops with Creamy Mustard Sauce

Ingredients

• 1½ lb boneless pork chops
• 1 tbsp olive oil
• 1 large shallot
• 2 clove garlic
• ¾ cup chicken broth
• ½ cup heavy cream
• 2 tbsp Dijon mustard
• 2 tbsp fresh parsley (optional)
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Pat pork chops dry and season generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear pork chops for 4-5 minutes per side, until golden brown and cooked through (internal temperature 145°F). Remove chops from skillet and set aside.
3. Reduce heat to medium. Add minced shallot to the skillet and cook for 2-3 minutes until softened. Add minced garlic and cook for another minute until fragrant.
4. Pour in chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 2-3 minutes until slightly reduced.
5. Stir in heavy cream and Dijon mustard. Whisk until smooth and continue to simmer for 3-5 minutes, until the sauce thickens.
6. Return pork chops to the skillet, spooning sauce over them. Heat for 1-2 minutes to warm through.
7. Garnish with fresh parsley, if desired, and serve immediately.