Source:

Terri McK

Serves/Makes:4

Ingredients

• 3 tbsp (45 ml) olive oil
• 4 pork chops (1 inch thick)
• 2 tbsp (30 ml) unsalted butter
• 2 tbsp (30 ml) shallots minced
• 1 tbsp (15 ml) brandy
• 1 cup (225 ml) heavy cream
• 1/4 cup (60 ml) Dijon mustard
• squeeze of fresh lemon juice
• 2 tsp (10 ml) mixed chopped herbs (parsley,tarragon and/or chervil, chives)
• 1 small clove garlic, minced
• cooked potatoes, egg noodles, or rice

Preparation

• Saute and brown each side of chops in olive oil; remove and keep warm.
• Discard oil in pan and wipe clean.
• Add butter to pan.
• Add shallots and garlic; cook 1 minute.
• Remove from heat and add brandy being careful not to ignite.
• Add cream and mustard.
• Return to heat and increase heat to high.
• Bring to boil then reduce to low heat.
• Add chops to sauce and the juices.
• Simmer 4 to 5 minutes.
• Turn chops over once.
• Serve with potatoes, egg noodles, or rice.

Comments

Excellent dish.