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Pork Chops with Mustard Sauce
Ingredients
  • 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
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