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Boneless Pork Chop with Shallot Mustard Sauce

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Boneless Pork Chop with Shallot Mustard Sauce



Ingredients :

  • 2 boneless pork chops
  • salt and ground black pepper to taste
  • 1 pinch Italian seasoning
  • or to taste
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 onion
  • sliced
  • 2 shallots
  • sliced
  • 1 tablespoon chicken stock
  • 2 tablespoons white cooking wine
  • 1 cup half-and-half
  • 2 ½ tablespoons horseradish mustard
  • 2 teaspoons lemon juice
  • ¼ teaspoon fresh thyme
  • Methods :

  • Preheat oven to 350 degrees F (175 degrees C).
  • Season pork chops with salt, pepper, and Italian seasoning.
  • Heat butter and olive oil together in a skillet over medium-high heat until butter begins to foam; cook pork chops in the hot butter-oil mixture until golden brown, about 3 minutes per side. Transfer pork chops to a baking dish, keeping the pan juices in skillet.
  • Bake pork chops in the preheated oven until no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Cook and stir onion and shallots in the skillet with pan juices over medium heat until softened, 3 to 5 minutes. Pour chicken stock and cooking wine into onion mixture, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
  • Whisk half-and-half, horseradish mustard, lemon juice, and thyme into onion mixture until mustard sauce is smooth and heated through, about 5 minutes. Serve pork chops drizzled with mustard sauce.
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