Girl Next Door

Recipes like these are why I own a cast-iron skillet. The weather is finally becoming cooler, and my oven is calling.

Dijon Cream Pork Chops

4 boneless pork chops

3 tablespoons butter, divided

2 teaspoons oil

2 teaspoons minced garlic

1 cup chicken broth

2 tablespoons Dijon mustard

1 cup cream

Salt and pepper to taste

Preheat oven to 425F. In a large oven-proof skillet over medium heat, melt 2 tablespoons butter. Drizzle oil into the pan. Salt and pepper chops. Add to pan and sear on both sides 2-3 minutes. Transfer to a plate and cover. Add remaining butter to pan. Stir in garlic a minute or two. Whisk in broth, Dijon, and cream. Return chops to pan. Spoon sauce over chops, then transfer to oven. Roast 10 minutes. Spoon more cream mixture over chops. Cook another 10 to 15 minutes until pork is cooked through and sauce is thickened.