Pork Chops with Dijon Cream Sauce

1. Brown the Pork Chops

Over high heat, melt the butter with the oil in a large deep skillet until they blend into a glossy pool ready to welcome the pork chops. Season the pork chops generously with salt and pepper, ensuring each side is well coated. Place them in the skillet and let them cook for 2 to 3 minutes on each side, until they develop a rich, golden-brown crust. Transfer the pork chops to a plate.

2. Prepare the Aromatics

In the same skillet, now over medium-high heat, add the chopped green onions or shallots. Stir them for about a minute, until they soften and release their aroma.

3. Deglaze with Wine

Pour in the white wine and scrape up the browned bits from the bottom of the skillet. Boil the wine until it reduces slightly.

4. Simmer the Pork Chops

Return the pork chops to the skillet, pour in the chicken or veal stock, cover the pan, and let everything simmer gently for about 15 to 20 minutes, until the pork chops are cooked through and tender. Then remove the pork chops and set them aside to rest.

5. Reduce the Sauce

Increase the heat to high and boil the pan juices until they thicken slightly.

6. Finish the Sauce

Add the heavy cream to the skillet and boil for a couple more minutes until the sauce reduces and thickens. Turn off the heat, then whisk in the Dijon mustard and parsley.