Pork Chops with Mustard Sauce

Ingredients:

• Eight 1/2-inch-thick boneless pork chops (about 3 oz. each)
• Kosher salt and freshly ground black pepper
• 3 Tbs. all-purpose flour
• 1 Tbs. unsalted butter
• 1 Tbs. extra-virgin olive oil; more as needed
• 1/2 cup dry white wine
• 3/4 cup heavy cream
• 1/2 cup lower-salt chicken broth
• 1/4 cup stoneground or country-style mustard

Directions:

Season the chops lightly with salt and pepper and dredge in the flour, shaking off the excess.

Put the butter and oil in a 12-inch skillet over medium heat. When hot, add 4 of the pork chops and cook, turning once, until golden on both sides and just cooked through, 4 to 6 minutes total. Transfer the pork to a serving platter and tent with foil. Repeat with the remaining chops, adding another tablespoon of oil to the pan if necessary.

Pour off any fat in the pan, add the wine, and scrape up the browned bits from the bottom of the pan with a wooden spoon. Increase the heat to medium high and boil until the wine is reduced to about 2 Tbs., 2 to 3 minutes. Stir in the cream, chicken broth, and mustard and boil until reduced to a saucy consistency, about 5 minutes. Season to taste with salt and pepper.

Return the pork and any juices to the pan, turn to coat with the sauce, and then transfer back to the serving platter. Drizzle any sauce remaining in the skillet over the chops and serve.

***This recipe is so good. Cathy passed it on to me. Super easy and very tasty!

Mustard-roasted Fish

Seeing how I am apparently the only one that cooks things and post them!!!

Ingredients
4 (8oz) fish fillets (I use tilapia...always have it in the freezer!)
Kosher salt and freshly ground black pepper
8oz of creme fraiche (I can never find that so I use sour cream and it is still delicious)
3 tbsp Dijon mustard
1 tbsp whole-grain mustard
2 tbsp minced shallots
2 tsp drained capers

Directions

Preheat the oven to 425 degrees.

Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan, sprinkle generously with salt and pepper.

Combine the creme fraiche, two mustards, shallots, capers, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure all the fish is covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce in the pan spooned over the top.

This is an easy and quick recipe! I make this at least once a month!