Pork Chops with Mushrooms and Dijon Cream Sauce

Preheat oven to 350.

In the largest skillet that you have, over medium-high heat, sear your generously seasoned pork chops in a couple of tablespoons of olive oil until a deep, golden brown. 

Be careful not to crowd the pan and don’t allow the developing fond to burn. 

You may have to adjust the heat to prevent overbrowning of the bits of love being left in the bottom of the pan. 

Set seared pork chops aside.

Add a bit more oil and sauté over medium-high heat, in batches if necessary, the mushrooms. 

The trick to nicely browned mushrooms is a hot pan and small batches. 

Remove from the pan and set aside.

Add a bit more oil and sauté the onions and garlic until softened and lightly browned.

Deglaze the pan with the wine and reduce to au sec (almost dry). 

Add the stock and mustard. 

Return the mushrooms to the pan. Increase heat to high, and reduce until when you run your spoon over the bottom of the pan the juices are thick enough to leave a trail.

Return your pork chops and spoon the sauce over them to coat. 

Put a thermometer into the thickest part of the thickest pork chop and roast until the temperature is about 135. 

Remove pork chops from the pan and cover loosely with foil to rest.

To finish the sauce, return the skillet to the stove top over medium heat and add the heavy cream and sour cream (optional).

Once fully incorporated and beginning to simmer, stir in the fresh parsley, freshly grated nutmeg, and salt and pepper to taste. 

Serve a large spoonful over each pork chop.