Ingredients

The following ingredients have 4 Servings
  • 4 boneless pork chops (see note)
  • salt and pepper (to taste)
  • 2 tablespoons butter
  • 2 teaspoons oil
  • 1 tablespoon butter
  • 2 teaspoons minced garlic
  • 1 cup chicken broth (I used low sodium)
  • 2 tablespoons dijon mustard
  • 1 cup heavy cream
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon cracked black pepper (or to taste)

Instruction

  • Preheat oven to 425 degrees.
  • Generously season pork chops with salt and pepper on both sides.
  • In a large skillet over medium heat, melt butter. Drizzle oil into the pan.
  • Add pork chops to the pan and sear on both sides for 2-3 minutes. Transfer to a plate and cover to keep warm.
  • To prepare the sauce, add butter to the pan. Once melted, stir in garlic for 1-2 minutes until fragrant.
  • Add chicken broth. Whisk in dijon mustard, then cream. Stir in salt and pepper.
  • Return pork chops to the pan, spoon some of the sauce over the pork chops, then transfer to the oven.
  • Cook for 10 minutes. Spoon liquid from the pan over the pork chops. Cook another 10-15 minutes until pork is cooked through and sauce is thickened.
  • Spoon more sauce over the pork chops, garnish with black pepper and fresh herbs if desired and serve.