1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon extra virgin olive oil
1 tablespoon butter
4 bone-in pork chops, 1-inch
1/4 cup finely chopped shallots
3/4 cup dry white wine
3/4 cup reduced-sodium chicken broth
1/2 cup heavy cream
3 tablespoons Gulden's® Stone Ground Dijon Mustard
1 tablespoon fresh dill weed
Season pork chops liberally with salt and pepper on both sides. Heat 12-inch skillet over medium-high; add oil, butter and pork chops to pan. Cook until browned on both sides, about 3 minutes each. Remove pork chops from skillet.
Add shallots to pan and cook until softened, about 1 minute. Add wine and bring to a boil, scraping any browned bits from the pan. Stir in the chicken broth. Return chops to the pan and bring the sauce to a simmer. Reduce heat; cover and cook 15 to 20 minutes or until cooked through (145°F).
Remove pork chops from skillet and keep warm. Return sauce to a boil until reduced by half, about 7 minutes. Add cream and cook over medium-high heat until sauce begins to thicken, about 5 minutes longer. Remove from heat and stir in mustard and dill. Drizzle sauce over pork chops and serve.
Dijon Dill Pork Chops
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