Pork Chops with Mustard Cream Sauce

This is a quick and easy pork chop recipe for any night of the week.  I love the texture the whole grain mustard gives the sauce and the tang you get from the dijon.  Have I mentioned my love affair with mustard?  Mmmmmm......enjoy!

Pork Chops with Mustard Cream Sauce (adapted from foodandwine.com)

4 (8 oz.) pork chops, 1" thick
Salt and pepper
3 T. extra virgin olive oil, divided
1 shallot, finely chopped
2 T. red wine vinegar
1/2 c. chicken broth
1/2 c. fat free half and half
1 T. Dijon mustard
1 T. whole grain mustard
1 T. parsley, chopped

Preheat the oven to 400.  Season the pork chops on both sides with salt and pepper.  In a large skillet, heat 2 T. olive oil until shimmering.  Add the pork chops and cook over medium heat until golden, turning once, 8 minutes.  Transfer the meat to a baking sheet and roast until cooked through, about 10 minutes.  (Note:  if your pork chops are very large you may have to brown them in batches.)

Meanwhile, pour off the fat from the skillet and add the remaining 1 T. olive oil.  Add the shallot and cook over medium heat until softened, about 3 minutes.  Add the vinegar and cook until nearly evaporated, about 30 seconds.  Add the broth and cook until reduced by half, about 2 minutes.  Add the half and half and cook over medium high heat until slightly reduced, about 2 minutes.  Whisk in the mustards and parsley.  Season with salt and pepper.  Transfer the pork to a serving platter and spoon the sauce on top.

4 servings (566 calories each serving) according to my calculator on loseit.com