Seared pork chops with dijon cream sauce from Cooking Up a Storm's Grant

Grant's Seared Pork Chops with Dijon cream sauce.

4 1/2" thick boneless pork chops

Dijon mustard

Chicken broth

Heavy whipping cream

Diced shallots

Capers, drained

Olive oil



Seasoning salt

In a large skillet place 2 tablespoons of olive oil.  Take you pork chops and season each side with sage and seasoning salt.  Sear in the skillet over medium high heat until done, about 7 minutes on each side.  Remove the chops and in the same skillet, place 4 tablespoons of heavy whipping cream, 1/3 cup of chicken broth, 2 tablespoons of capers, and ¼ cup of shallots and 2 tablespoons of Dijon mustard..  Cook over medium heat until the sauce thickens, continuing to scrap the bottom of the pan to pick up the pork flavor.  Next add 2 tablespoons of butter and incorporate into the sauce.  Place your chops back into the skillet with the sauce and fold the sauce over the chops.