After all the summer recipes of salads, soups and light appetizers that I have been making in the past months, I decided that it was time to make some nice pork chops. This dish can be made lighter by not using the pork fat in the sauce but I figured if I am making pork chops, I might as well go all the way and forget about calories. I also baked the pork after grilling it on the pan but you can skip that step. Hope you enjoy!
Ingredients: 4 pork chops, 1 shallot, 4 oz mushrooms, 2 tablespoons heavy cream, 1/4 cup dijon mustard, 1/2 cup chicken broth, 2 tablespoons butter, grilled seasoning, vegetable oil
Preheat oven to 350. Heat up a pan with oil. Rub the grilled seasoning into both sides of each pork chop.
When the pan is hot (test by letting a drop of water fall into the pan. If it sizzles then it is hot enough), lay the chops and cook on each side for 4-5 minutes.
Remove the pork chop leaving the fat in the pan. Place in an ovenproof and bake uncovered for 5 minutes.
Add the butter to the pan. Chop the shallots and the mushrooms and add to the pan with the fat and butter. Cook for 5 minutes or until the shallots become tender.
Add the chicken broth, mustard and cream to the pan and mix together.
Return to a boil. Let the sauce simmer until slightly thickened. Pour the sauce over the pork chops and enjoy!