Pair this dish with a long-grain and wild-rice mix and your favorite green vegetable.
4 (1/2-inch-thick) boneless pork loin chops
1/2 teaspoon plus 1/8 teaspoon salt, divided
1/2 teaspoon plus 1/8 teaspoon freshly ground black pepper, divided
1 teaspoon chopped fresh or dried rosemary
1 tablespoon olive oil
1 cup heavy cream
2 tablespoons coarse-grained Dijon mustard
Fresh rosemary sprigs
Stir together 1/2 teaspoon salt, 1/2 teaspoon pepper, and rosemary. Sprinkle over pork chops.
Heat oil in a large skillet over medium-high heat and cook chops until no longer pink in center, 5 minutes per side. Remove from skillet and keep warm.
Add cream to skillet. Cook over medium heat, stirring continuously, until cream is reduced to about 1/2 cup.
Stir in mustard and remaining salt and pepper. Serve over pork chops. Garnish with rosemary sprigs.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.