Ingredients
4 thick pork chops
1-2 shallot(s)
1 cup white wine
1-2 tsp dijon mustard
1 cup chicken broth
1 cup heavy cream
pinch of nutmeg
1 tbsp. parsley (thyme is good too)
1 tbsp olive oil
1 tbsp. butter
salt, pepper
Preparation
Season the chops with salt and pepper, and brown in pan with oil/butter - about 3-5 min. each side. Remove chops, and add shallot. Saute shallots about 3 min. Pour chicken broth in pan and scrape up tasty morsels from pan. Reduce, then add chops back into pan. Cook chops approx. 10-15 min. until cooked through. Take chops out and add wine. Reduce, not too much, then add cream, nutmeg, parsley(thyme) and mustard. Sauce can be placed on plate under chops or served on the side.
