Lunch: Boneless Pork Chop with Shallot Mustard Sauce

Recipe by Sharlena Wood Delish! If you like mustard and pork, create and devour. Serve with salad with vinaigrette dressing, goat cheese, tomato, and crumbled bacon. Enjoy!

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Boneless Pork Chop with Shallot Mustard Sauce

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

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

Instructions

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.

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