Boneless Pork Chop with Shallot Mustard Sauce

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 tablespoons white cooking wine
• 1 cup half-and-half
• 2 1/2 tablespoons horseradish mustard
• 2 teaspoons lemon juice
• 1/4 teaspoon fresh thyme

Directions

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

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

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.

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).

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.

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.