Boneless Pork Chops with Dijon Sauce

What can I say.....another pork recipe.

Yes, I decided to experiment with boneless PORK CHOPS the other day.

Should I grill it? Should I fry the pork? Should I make it into a stew?

No, I decided to go with something better.

I decided to make a quick marinade from Old Fashioned DIJON mustard and other equally important players...

...and the rest is history I want to share with you.

Ingredients:

• 2Tbsp Old Fashioned Dijon Mustard (with seeds)
• 1 Tbsp Ketchup
• 2 Cloves Garlic (crushed)
• 1 Tbsp Olive Oil
• Salt
• 6 Boneless Pork Chops
• 1/4 cup Flour
• 2 Tbsp Olive Oil
• 1-2 Shallots (finely chopped)
• 1 Tbsp Butter
• 1/4 cup White Wine (optional)
• 3 Tbsp Dijon Mustard
• 1 Tbsp Flour
• 1/2 cup Cream

Mix together Dijon mustard, ketchup, garlic, salt and olive oil in a small bowl.

Wash and dry the boneless pork chops. Spread the mustard mixture on one side of each pork chop.

Cover both sides of pork chops with flour.

In a skillet heat olive oil. Place the pork chops in the skillet and fry them on each side for 3-4 minutes or until done.

Remove the pork chops once done. Cover them with foil and let them rest.

Add butter and shallots to the skillet. Brown the shallots and add the white wine. Reduce to about 1/2.

Stir in Dijon mustard. Cook for 3-4 minutes. Mix in the flour and cook for another 3 minutes till the sauce thickens. Add the cream and cook until you have nice creamy sauce.

Salt and pepper to taste.

Place the pork chops on the plate and pour the sauce over them.

You can serve it with rice.