Boneless Pork Chop with Shallot Mustard Sauce recipe
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Ingredients
- 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 ½ tablespoons horseradish mustard 2 teaspoons lemon juice ¼ teaspoon fresh thyme
Nutrition Info
- 470.7 caloriescarbohydrate: 24 gcholesterol: 93.2 mgfat: 34.6 gfiber: 2.9 gprotein: 18.9 gsaturatedFat: 15.5 gservingSize: -sodium: 444.6 mgsugar: 5.2 gtransFat: : -unsaturatedFat: : -
Directions Boneless Pork Chop with Shallot Mustard Sauce
Directions
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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.