Pan-fried Pork Chops with Mustard Sauce
4 (1/4-inch-thick) pork chops (look for the thinly cut ones at store)
1/2 teaspoon salt
1/2 teaspoon black pepper
Flour for dusting chops
2 tablespoons olive oil
1 shallot, finely chopped
2 tablespoons unsalted butter
1/2 cup reduced-sodium chicken broth
1/4 cup whole grain or Dijon mustard
2 tablespoons heavy cream
2 teaspoons fresh lemon juice
Heat a large sauté pan over moderately high heat until hot. Pat pork dry and sprinkle with salt, pepper and dust with flour. Add oil to hot pan, swirling to coat, then brown chops, turning over once, about 7 - 8 minutes total. Transfer to a shallow baking pan, and hold in 350°F oven while making sauce.
Meanwhile, pour off excess fat from pan, and then cook shallots in butter over moderate heat, stirring, until softened, 3 to 5 minutes. Add broth and boil, scraping up any brown bits, 2 minutes. Add mustard and cream and return to a boil, then add lemon juice and simmer until sauce is slightly thickened, about 3 minutes.
Honey-glazed Baby Carrots
(Serves 2 as a side dish)
2 tbsp. unsalted butter
6 oz. peeled baby carrots
1 tsp. minced ginger
¼ cup orange juice
½ cup low sodium chicken broth
2 tbsp. honey
1 tbsp. fresh dill, chopped
Salt and pepper as needed to taste
In medium sauce pan, melt butter and sauté carrots. Add minced ginger. Cook 1 minute.
Add orange juice and chicken broth. Bring to a boil, then simmer until carrots are tender, about 5 more minutes. When broth and juice have reduced, swirl in honey and dill to finish glaze. Taste and see if you desire salt and pepper to adjust the way you like it to taste.