Pork Chops in a Country-Style Mustard Sauce

Yields 6 Servings

4 Tbsp unsalted butter
6 center cut boneless pork chops
Salt & freshly ground black pepper
3 Tbsp minced shallots or scallions
1/2 cup dry white wine or chicken broth
2 cups heavy cream
1/2 cup coarse-grain mustard

In a heavy skillet large inough to hold the pork chops in one layer; over moderately high heat, melt 2 Tbsp of the butter until foamy. Add the pork chops and brown well on both sides. (If you do not have a pan large enough to prepare all the chops at one time, they can be prepared in smaller batches.)

Season the chops with the salt and pepper. Reduce the heat to low, cover, and cook for 15 minutes. Transfer the chops to a platter; set aside and keep warm.

Pour off any fat in the skillet. Increase the heat to moderate, add the remaining 2 Tbsp of butter and the shallots or scallions, and saute for 30 seconds. Increase the heat to high, stir in the wine, and cook, scraping up the brown bits that cling to the bottom of the pan, until the liquid is syrupy and reduced by half, about 2 minutes. Reduce heat to medium; blend in the cream and the mustard and cook, stirring for 2 minutes more. Do not allow the sauce to boil.

Pour the sauce over the pork chops and serve.