Minutes Prep time: 20
Minutes Total time: 40
Servings: 4
Difficulty: Intermediate
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
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 52 mg | 5% |
| Carbohydrate | 4 g | 1% |
| Cholesterol | 103 mg | 34% |
| Total Fat | 26 g | 40% |
| Iron | 1 mg | 6% |
| Calories | 369 kcal | 18% |
| Sodium | 772 mg | 32% |
| Protein | 21 g | 41% |
| Saturated Fat | 12 g | 59% |
| Sugars | 2 g | 0 |
| Vitamin C | 2 mg | 3% |
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
