PORK CUTLETS WITH MUSTARD SAUCE

PORK CUTLETS WITH MUSTARD SAUCE image

Yield 4

Number Of Ingredients 9

4 boneless center-cut pork loin chops, each about 6 ounces
Salt and freshly ground pepper
1 tablespoon mustard seeds
3 tablespoons unsalted butter
2 minced shallots
1/3 cup dry white wine
1/3 cup chicken broth
1/3 cup heavy cream
2 tablespoons honey Dijon mustard

Steps:

Season pork chops with salt, pepper and mustard seeds, patting them firmly into the meat. In a large frying pan over medium-high heat, melt butter. Working in batches if necessary, add pork chops and cook, turning once, until golden on the outside and barely pink in the center, about 8 minutes total. Transfer to a plate. To make sauce: Add shallots to the drippings in the pan, reduce heat to medium and cook, stirring, for 1 minute. Add wine and broth, stir and cook, scraping up browned bits on the pan bottom, for about 1 minute. Add cream and mustard and cook, stirring, until smooth and bubbly, about 1 minute. Return pork and any juices from the plate to the pan. Simmer until pork is heated through, about 1 minute. Season to taste with salt and pepper. Divide pork and sauce among 4 plates and serve. Per serving: 537 calories, 36g protein, 39g fat (18g saturated), 5g carbohydrates, 304mg sodium, 165mg cholesterol, 0 g dietary fiber. ________________________________________ From ``Williams-Sonoma Weeknight'' (Oxmoor House, 111 pp., $17.95)