Pork Chops with Herb and Mustard Pan Sauce

Ingredients

• 4 Pork loin chops, cut 1/2-inch thick (bone-in or butterflied)
• salt and black pepper, to taste
• 1 tbl butter
• 1 tbl olive oil
• ½ cup dry white wine
• ½ tsp each dried marjoram and thyme
• 1 tsp coarse brown mustard
• ⅓ cup heavy cream

Instructions

Season the pork chops with salt and pepper. Heat the butter and oil over medium-high heat in a large skillet or sauté pan. When hot, add the pork chops and cook for 3 to 5 minutes each side, until done. Lower the heat if necessary to prevent burning.

Transfer the chops from the skillet to a warm platter and pour off most of the fat in the skillet, leaving the brown bits. Add the wine and herbs to the skillet. Increase the heat to medium-high and reduce by half, stirring occasionally. Stir in the coarse brown mustard and the cream. Reduce the heat to medium and simmer the sauce, stirring frequently until slightly thickened, about 2 minutes. Serve the herb and mustard sauce over the pork chops with Rice Pilaf (recipe follows). Serves 4.

Wine Recommendation by Tom Hodge: 2006 Martin Ray Pinot Noir, Santa Barbara County.

Photos

Added Tuesday, Jan. 12, 2010