Mustard Cream Pork Chops

Mustard cream sauce might just be one of my new favorite things. Rich and spicy for the win! We served it on top of pork chops, but it would be great with most proteins.

You will need:

• 1/2 t pepper
• 1/2 t paprika
• 1/4 t garlic powder
• 1/4 t salt
• 1 lb boneless pork chops, about 1/2-inch thick
• 2 T olive oil
• 1/2 c low sodium stock (suggest: chicken)
• 2/3 c light cream
• 2 T Dijon mustard
• 2 t lemon juice

Then you will…

1. In a small bowl, combine the pepper with the paprika, garlic powder, and salt.
2. Season the pork chops on both sides with the spice rub.
3. In a large nonstick skillet, heat the olive oil over medium heat.
4. Sear the pork until brown on both sides and cooked through, about 4-5 minutes per side. The internal temperature should reach 145 degrees.
5. Transfer the pork to a plate and allow to rest while you make the sauce.
6. In the same pan, add the stock. Stir to scrape up any browned bits from the bottom of the pan and bring to a gentle simmer.
7. Mix in the cream, Dijon and lemon juice.
8. Allow to simmer until thickened, stirring occasionally.
9. Serve on top of the pork chops with your favorite sides.