Ingredients


2 boneless pork chops

salt and ground black pepper to taste

1 pinch Italian seasoning, or to taste

1 tablespoon butter

1 tablespoon olive oil

1 onion, sliced

2 shallots, sliced

1 tablespoon chicken stock


2 1/2 tablespoons horseradish mustard

2 teaspoons lemon juice

1/4 teaspoon fresh thyme


Directions

Prep     10 m    Cook    25 m     Ready In     35 m


1.Preheat oven to 350 degrees F (175 degrees C).


2.Season pork chops with salt, pepper, and Italian seasoning.


3.Heat butter and olive oil together in a skillet over medium-high heat until butter begins to foam; cook pork chops in the hot butter-oil mixture until golden brown, about 3 minutes per side.

Transfer pork chops to a baking dish, keeping the pan juices in skillet.


4.Bake pork chops in the preheated oven until no longer pink in the center, 10 to 15 minutes.

An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).


5.Cook and stir onion and shallots in the skillet with pan juices over medium heat until softened, 3 to 5 minutes.

Pour chicken stock and cooking wine into onion mixture, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.


6.Whisk half-and-half, horseradish mustard, lemon juice, and thyme into onion mixture until mustard sauce is smooth and heated through, about 5 minutes.

Serve pork chops drizzled with mustard sauce.