Just a quick post this morning, because dinner last night was too easy to prepare and too yummy to resist. The few ingredients in the recipe blend so well together, it makes it a dish for a week night dinner or a elegant dinner party. I had bought some pork that was all ready cut into scallopines the other day which made this even easier, but if you don't have them, boneless pork chops, either thin cut by the store or by you will work. This is even better the next day re-heated! Enjoy!!!
Check back next week, I will be having a week dedicated to Meyer Lemons as my tree is loaded with fruit.
1 pound thin boneless pork chops
1/4 cup flour
1 tablespoon butter
1 tablespoon olive oil
2/3 cup chicken broth
2 tablespoons garlic, minced
2 tablespoons lemon juice
1 cup whipping cream
3 tablespoons Dijon mustard
Dredge pork chops in flour. In a hot pan add oil and butter, fry for about 3 minutes on each side.
Remove from the skillet and repeat with the remaining pork chops until you have cooked them all.( You might need to add more butter and oil during the cooking process) Remove the pork chops from the skillet and in the same skillet, on low heat, mix mustard, broth, garlic, lemon juice, and whipping cream. Add the pork chops back into the skillet and cook for another 3 minutes.
Serve immediately. If you can’t serve right away, put the pan in the oven at 200 degrees. The sauce will separate a little, so stir it again before serving.