Pork Chops with Mustard and Cream
- 3 tablespoons olive oil
- 4 pork chops (1-inch thick; about 10-ounces each)
- 2 tablespoons unsalted butter
- 2 tablespoons chopped shallots
- 1 small clove garlic, minced
- 2 tablespoons brandy
- 1 cup heavy cream
- 1/4 cup Dijon mustard
- Squeeze of fresh lemon juice
- Kosher salt and freshly ground black pepper, to taste
- 2 teaspoons mixed chopped fresh herbs, such as chives, flat-leaf parsley, tarragon, and/or chervil leaves
In a skillet large enough to hold the pork chops in a single layer, heat the oil over medium-high heat until it just begins to smoke. Add the chops and saute until well browned on each side, 4 to 5 minutes per side. Transfer to a platter and cover to keep warm.
Discard the oil in the skillet, then wipe out the skillet with a paper towel. Set over medium heat and add the butter. When it's melted, add the shallots and garlic and saute until aromatic but not browned, about 1 minute.
Remove the skillet from the heat and add the brandy; be careful here, because the brandy may ignite. Add the cream and mustard to the skillet and return the skillet to the heat, increasing the heat to high. Bring the mixture to a boil, then reduce the heat to low. Return the veal chops to the skillet, along with any accumulated juices, and simmer until the sauce has reduced enough to coat the back of a spoon and the chops are just cooked through, 4 to 5 minutes. Turn the chops in the sauce once as they cook.
Remove the skillet from the heat and season the chops with lemon juice and salt and pepper. Transfer the chops to a serving platter, spoon sauce over them, and serve immediately, sprinkled with the chopped fresh herbs.