Creamy Mustard Pork Chop
2 Pork Chops
1 Tbsp Olive Oil
1 Tbsp Butter
4 Garlic Cloves (minced)
1 Cup Chicken Broth
2 Tbsp Dijorn Mustard
3/4 Cup Heavy Cream
1 Tsp Cornstarch
Salt & Pepper
Check your oven so you don't start a fire and preheat your oven to 425°F (220°C)
Pat both side of the pork dry with a paper towel, salt & pepper them generously and set them to the side.
In a pan heat up the olive oil. Once warm and sear the pork on both sides for 3-4 min. Remove the pork.
In the same pan, add the butter. Once the butter melts add the garlic and cook it for about 2 min over a low heat. Stir in the chicken broth and a spicy (Dijorn) mustard.
Once fully mixed add the heavy cream, salt and pepper.
Put the pork back into the pan briefly and spoon the sauce over it.
Transfer the pork and sauce from the pan to an oven friendly dish and bake for 10-15 min or until cooked. Internal temp of 145°F. Serve with your favourite veg and enjoy!