Pan-Seared Pork Chops with Dijon Cream Sauce

Steps

1. 1

   Pat the chops dry and season both sides with the salt and pepper. Let them sit at room temperature for 15 minutes while you prepare the shallot.

2. 2

   Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the chops and cook without moving until deeply browned, about 4 minutes.

3. 3

   Flip and cook until an instant-read thermometer in the thickest part, not touching the bone, reads 145°F, 3 to 5 minutes more. Move to a plate and rest for 5 minutes.

4. 4

   Pour off all but 1 tablespoon of fat and lower the heat to medium. Cook the shallot for 1 minute, then add the wine and simmer, scraping the pan, until almost evaporated, about 2 minutes.

5. 5

   Add the stock and thyme and boil until reduced by half, about 3 minutes. Whisk in the mustard and cream and simmer until lightly thickened, 1 to 2 minutes.

6. 6

   Take the pan off the heat, swirl in the butter and any juices from the resting chops, season to taste and spoon over the pork.