This is a really fun easy and delicious recipe and I hope you all try it. I got it from the new Fine Cooking magazine. I haven't finished reading it yet but this recipe jumped out at me so I had to make it right away.
8 1/2 inch thick boneless pork chops
Kosher salt and freshly ground pepper
3 T flour
1 T unsalted butter
1 T extra virgin olive oil
1/2 cup dry white wine
1/4 cup heavy cream
3/4 cup low-salt chicken broth
1/4 cup stoneground or county style mustard
Season the chops w/salt and pepper and dredge in the flour, shaking off excess.
Put the butter and oil in a skillet over medium heat. When hot add pork chops and cook turning once until golden brown on both sides and just cooked through. You might have to do this in 2 batches so as not to crowd them adding more oil if necessary.
Transfer chops to a serving platter and cover with foil to keep warm.
Pour off fat and add wine and scrape up the browned bits with wooden spoon. Boil until the wine is reduced to about 2 T. Stir in cream and chicken broth and mustard, boil until reduced to a saucy consistency. Season with salt/pepper. Return the chops and any juices to the pan. Turn to coat with the sauce and transfer back to serving platter. Drizzle sauce over chops and serve. Bon Appetit!!
I had a few comments as to what the surprise gift in my giveaway was so here it is!!And other silly picture that wants to go beserek. It is a box of Enstrom's Toffee. Wonderful wonderful toffee. If you would like to try it go to www.enstroms.com. I hope you and your family enjoy Amy.