Directions:
- Preheat the oven to 400°. Season the pork chops on both sides with salt and pepper. In a large skillet, heat half of the oil until shimmering. Add the pork chops and cook over moderate heat until golden, turning once, 8 minutes. Transfer the meat to a baking sheet and roast until cooked through, about 10 minutes.
- Meanwhile, pour off the fat from the skillet. Add the remaining oil and heat until shimmering. Add the shallot and cook over moderately high heat until softened, 3 minutes. Add the vinegar and cook until nearly evaporated, about 1/2 minute. Add the stock and cook until reduced by half, about 2 minutes. Add the cream and cook over moderately high heat until slightly reduced, about 2 minutes. Add the mustard and parsley. Season with salt and pepper. Transfer the pork to plates and spoon the sauce on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 452.88 Kcal (1896 kJ) | ||
| Calories from fat | 259.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.83g | 44% | |
|---|---|---|---|
| Cholesterol | 166.33mg | 55% | |
| Sodium | 221.85mg | 9% | |
| Potassium | 785.01mg | 17% | |
| Total Carbs | 5.59g | 2% | |
| Sugars | 2.39g | 10% | |
| Dietary Fiber | 1.02g | 4% | |
| Protein | 43g | 86% | |
| Vitamin C | 3.8mg | 6% | |
| Iron | 2.4mg | 13% | |
| Calcium | 68.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 154.56 Kcal (647 kJ) | ||
| Calories from fat | 88.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.84g | 44% | |
|---|---|---|---|
| Cholesterol | 56.77mg | 55% | |
| Sodium | 75.72mg | 9% | |
| Potassium | 267.92mg | 17% | |
| Total Carbs | 1.91g | 2% | |
| Sugars | 0.82g | 10% | |
| Dietary Fiber | 0.35g | 4% | |
| Protein | 14.68g | 86% | |
| Vitamin C | 1.3mg | 6% | |
| Iron | 0.8mg | 13% | |
| Calcium | 23.5mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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