Pork Chops with Mustard Sauce

By Jennifer McLagan Fine Cooking Issue 95

A fast, creamy pan sauce dresses up these simple seared pork chops; serve them with rice or noodles to soak up the sauce.

Eight ½-inch-thick boneless pork chops (about 3 oz. each)

Kosher salt and freshly ground black pepper

3 Tbs. all-purpose flour

1 Tbs. unsalted butter

1 Tbs. extra-virgin olive oil; more as needed

½ cup dry white wine

¾ cup heavy cream

½ cup lower-salt chicken broth

¼ cup stoneground or country-style mustard

Directions at finecooking.com

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