Boneless Pork Chops in Creamy Mustard Thyme Sauce

By ebdonahue

Sound fancy or complicated? It's really not, providing you have some caramelized shallots or onions done ahead of time.

Ingredients

• 4 center cut boneless chops
• sliced baby portabella mushrooms
• 1/2 cup chicken broth
• 2 T coarse grain mustard
• 1 cup cream or half and half
• fresh thyme
• caramelized shallots or onions

Details

Servings 4
Adapted from prouditaliancook.blogspot.com

Preparation

Step 1

Season your chops with salt and pepper then brown them in a drizzle of olive oil.

Remove chops, do the same with the mushrooms, then set aside as well.

De glaze your pan with chicken stock enough to cover the bottom and let it bubble.

Add two heaping tablespoons of grainy mustard, some fresh thyme and a cup or so of cream or half and half, whisking until smooth.

Place the chops back in along with the mushrooms and simmer until meat is cooked through.

Garnish with the caramelized shallots.