Pork Chops with Mustard Sauce

Mother’s Day is the busiest day in any restaurant. This dish is a wonderful alternative to a crowded and overpriced dinner for Mother’s Day. It looks difficult but is super easy and absolutely flavorful. It is absolutely perfect for any occasion or heck, for any weeknight. 

Start with fairly thick pork chops that you season both sides with salt and pepper. Brown in several teaspoons of olive oil, heated in a saute pan. 

Browning should take three to four minutes per side. 

Place in a preheated 350 degree oven for 20 to 30 minutes, or until the internal temperature reaches 145 degrees. Cover with aluminum foil and let rest. 

In the pan you browned the meat, heat the pan up and add ½ c. of wine. Bring to a boil and stir to remove the brown bits that are from the pork.

Reduce the wine for several minutes. Then add ¼ c. of Dijon mustard and ¼ c. of heavy cream. Stir until thoroughly heated and combined. 

Delicious, like I said, looks complicated but perfectly simple!!! Dad, you can do this!!!