Pork Chops with Mustard Cream Sauce

This is a fast and simple dish, but certainly has "wow" factor.



Thin, boneless pork chops (generally 2 per person)
2-4 Tb olive oil (or veggy oil)
1 Tb butter
1 c white wine
2 Tb grainy Dijon mustard
1/2 c whole milk or cream

Place pork chops in a large zip-lock bag, or between sheets of wax paper. Beat them thin with a wooden pin or meat mallet. Chops should be about 1/4 inch thick.

In a large skillet, heat oil and brown chops until just golden on both sides. Skillet should be fairly hot, but not too hot. The chops will be very thin, and cook very fast, about 2 minutes on each side. Cook chops in batches as necessary. When they are all cooked, put them in a dish and keep them warm in the oven.

Turn down the heat a little, and add the butter to the skillet, melt. Pour in white wine, and whisk together, letting the mixture reduce a little. (It may be wise to turn OFF the stove while you pour in the wine, and then turn the heat back on.) Whisk in mustard, let the mixture simmer a minute. Whisk in milk/cream, and let the mixture bubble another minute or two.

Meanwhile, arrange the chops on a serving platter. Ladle about half of the sauce over the chops. Ladle remaining sauce into a little dish, so guests can add more if they like.

Enjoy!