Pork Chops with Mustard Cream Sauce

1. 1

   Cook bacon slices in a large skillet until crisp; drain bacon on paper towels and reserve drippings in skillet.

2. 2

   Season pork chops with kosher salt and pepper; lightly dust with flour.

3. 3

   Cook in bacon drippings over medium heat 7 minutes, turning once (until internal temperature reaches 145 degrees F).

4. 4

   Remove chops to a plate; add shallot to skillet and saute 30 seconds.

5. 5

   Deglaze skillet with wine, then whisk in cream and mustard; let sauce reduce by half.

6. 6

   Return chops to sauce; simmer 3 minutes, until hot and slightly pink in the middle when cut.

7. 7

   Serve with steamed Brussels sprouts topped with the crisp bacon.

No nutritional information available.

No additional tips available.