Pork Chops with Brandy Cream Sauce
- 4 oz. boneless center-cut pork loin chops
- 1/2 tsp salt
- 1/2 tsp coarsly ground pepper
- 2 tbsp butter
- 2 minced shallots
- 1/3 cup brandy
- 1-1/2 tbsp dijon mustard
- 1/2 cup heavy cream
1. Trim fat from chops. Sprinkle both sides of pork chops evenly with salt and pepper. Add butter to skillet. Place over medium-high heat until hot. Add chops to skillet, and cook 3 to 4 min. on each side or until cooked through. Remove chops from skillet, and keep warm.
2. Add shallots to the skillet and stir until translucent then add brandy to the skillet, stirring to loosen browned bits. Reduce by half. Add dijon mustard and cream to skillet and simmer 5 to 7 min. or until sauce is thickened slightly. Spoon sauce over chops.