This dish comes together in less than 30 minutes, easy and so delicious.
Course: Main Dish
Author: Toni Anderson
Ingredients
1poundthin boneless pork chopsless than 1/4 inch thick
1/4cupflour
1tablespooneach butter and olive oil
1/3cupchicken broth
1tablespoonminced garlic
1tablespoonlemon juice
1/2cupwhipping cream
1-2tablespoonDijon mustard
Instructions
Dredge pork chops in flour. In a hot pan add oil and butter, fry for about 3 minutes on each side.
Remove from the skillet and repeat with the remaining pork chops until you have cooked them all. (You might need to add more butter and oil during the cooking process.)
Remove the pork chops from the skillet and in the same skillet, on low heat, mix mustard, broth, garlic, lemon juice, and whipping cream.
Add the pork chops back into the skillet and cook for another 3 minutes.
Serve immediately.
Notes
If you can’t serve right away, put the pan in the oven at 200 degrees. The sauce will separate a little, so stir it again before serving.