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Pork Chops with Mustard, Wine & Orange Juice

strange I know!

I used very thinly sliced pork chops, no more than a quarter of an inch. Season with a pinch or two of salt and fresh black pepper, then spread a light layer of Dijon mustard over the chops.

Saute the chops in a pan with one tablespoon of olive oil, over high heat. Because the chops are so thin, this takes just a few moments, as long as your pan is hot enough.

Remove the chops to a plate. Toss two finely chopped shallots into the pan and cook for one minute. They will be very aromatic and start to become translucent. Deglaze the pan with a quarter cup of dry white wine. Scrap up any bits that are stuck to the bottom of the pan, that will include some tasty pork chop flavor and mustard! Add a quarter cup of orange juice. Drop heat to medium and simmer until the sauce begins to reduce and thicken. About two minutes. Stir in some chopped parsley.

I served the chops with some potatoes. Drizzle with the sauce and enjoy. Dinner took about 10-15 minutes and was very good. I will make this again.