Pork Chops In Mustard Mushroom Sauce

1. 1

   In a small saucepan cook shallot in 1 tablespoon oil over moderate heat, stirring until softened.

2. 2

   Add mushrooms and saute over moderately high heat, stirring, until liquid mushrooms give off is evaporated (approximately 4 minutes).

3. 3

   Add wine or vermouth and boil until liquid is reduced to about 2 tablespoons (approximately 12 minutes).

4. 4

   Stir in cream, thyme, and salt and pepper to taste and simmer just until sauce is thickened.

5. 5

   Stir in mustard and keep sauce warm over very low heat.

6. 6

   Pat pork chops dry with paper towels and season with salt and pepper.

7. 7

   Heat remaining 1 teaspoon oil in a 10-inch skillet until hot but not smoking and saute chops until golden and just cooked through, 2-3 minutes on each side.

8. 8

   Divide chops between 2 plates and spoon sauce over them.

* Per serving · 4 servings · Values may vary.

No additional tips available.