My friend Sacha (a pescatarian) served these earlier this fall, and I fell in love with them. I used a little rice milk instead of heavy cream and cooked the sauce down a little more--just as delicious. Also used half dijon/half pommery mustard with brown sugar and pecans, and half the butter.
Gourmet | May 2005
yield: Makes 4 servings
active time: 25 min
total time: 25 min
4 (3/4-inch-thick) pork chops
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1/4 cup finely chopped shallots (1 to 2)
2 tablespoons unsalted butter [USED 1 TBSP]
1/2 cup reduced-sodium chicken broth
1/4 cup country-style Dijon mustard [USED HALF POMMERY MUSTARD]
2 tablespoons heavy cream [USED RICE MILK]
2 teaspoons fresh lemon juice
Put oven rack in middle position and preheat oven to 325°F.
Heat a dry 12-inch heavy skillet over moderately high heat until hot. Pat pork dry and sprinkle with salt and pepper. Add oil to hot skillet, swirling to coat, then brown chops, turning over once, about 8 minutes total. Transfer to a shallow baking pan, reserving skillet, and bake, uncovered, until cooked through, about 5 minutes. Let stand, loosely covered with foil, 5 minutes.
Meanwhile, pour off fat from skillet, then cook shallots in butter over moderate heat, stirring, until softened, 3 to 5 minutes. Add broth and any juices from baking pan and boil, scraping up any brown bits, 2 minutes. Add mustard and cream and return to a boil, then add lemon juice and simmer until sauce is slightly thickened, about 3 minutes.
