Ingredients:
• 4 boneless pork chops (thinly sliced)
• 1/2 cup all-purpose flour
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 cup chicken stock
• 1/2 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh parsley (for garnish)
Directions:
1. Pat the pork chops dry with a paper towel. Season both sides with salt, pepper, and paprika.
2. Dredge the pork chops in flour, shaking off any excess.
3. Heat a skillet over medium heat and melt the butter with olive oil.
4. Sear the pork chops for 3-4 minutes on each side until golden brown. Remove and set aside.
5. In the same skillet, add chicken stock and scrape the bottom of the pan to deglaze.
6. Stir in heavy cream and Dijon mustard, then reduce heat to low and let simmer for 2-3 minutes.
7. Return the pork chops to the skillet, spooning the creamy sauce over them. Simmer for 5 minutes until the sauce thickens and the chops are fully cooked.
8. Garnish with fresh parsley and serve warm.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 365 kcal per serving | Servings: 4
