🌎 The World Cookbook

4 boneless pork chops see note
salt and pepper, to taste
2 tablespoons butter
2 teaspoons oil
Dijon Cream Sauce:
1 tablespoon butter
2 teaspoons minced garlic
1 cup chicken broth I used low sodium
2 tablespoons dijon mustard
1 cup heavy cream
1/2 teaspoon salt, or to taste
1/4 teaspoon cracked black pepper, or to taste

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. Note: Use really thick boneless pork chops because they retain a lot of moisture, but you can use thin pork chops for this recipe - just be sure to reduce the cooking time since they will cook more quickly!