Pan fry your pork chops. Meanwhile saute in olive oil, one medium onion, sliced, until they start to carmelize. If you have it, throw in some fresh chopped rosemary and thyme, plus salt and pepper. Lower heat and stir in one tablespoon of grainy, Dijon mustard. Swirl in about two tablespoons of cream, heat through. If a little thin, let simmer for a minute or two until it thickens. Spoon sauce over finished chops! Served with steamed green beans and rice.
Yep, we had pork chops and rosemary in the fridge! They needed to be used up.
Pan fry your pork chops. When done, set aside on a warm plate. Throw into the pan, two medium shallots, sliced. If the pan is a little dry, add a little olive oil. Toss in chopped rosemary and black pepper. When the shallots are softened, deglaze the pan with about 1/4 cup of red wine. When reduced, add about one cup of beef broth. Stir up all the bits on the bottom of the pan. Simmer until reduced. Enrich the sauce with a pat of butter. Return the chops to the pan to coat. Serve and spoon the sauce over the top! Served with oven roasted fingerling potatoes tossed in rosemary.