PORK CHOPS WITH MUSTARD CREAM SAUCE

4 (5- to 7-ounce) boneless pork loin chops, ½- to

¾-inch thick

Salt and freshly ground black pepper Extra-virgin olive oil, for the pork

1 shallot, minced

1 tablespoon apple cider vinegar

¾ cup heavy cream

1 tablespoon whole grain mustard Optional: Chopped fresh thyme, for garnish

On the side: Steamed green beans and crusty bread

Pat the pork chops dry and season with salt and pepper.

Coat the bottom of a large skillet with olive oil and place over medium-high heat. When the oil is very hot, add the pork chops and cook until well browned on both sides and cooked to at least 140 degrees in the center, 4 to 6 minutes per side.

Transfer to a plate and reduce the heat to medium. Pour off all but 1 tablespoon of the fat in the pan and add the shallots. Cook, stirring, until softened, about 1 minute. Stir in the vinegar, scraping off any browned bits from the bottom of the pan.

Whisk in the cream and mustard and bring to a simmer. Continue to simmer until the mixture thickens enough to coat the back of a spoon, 2 to 3 minutes. Season to taste with salt and pepper.

Return the pork chops to the pan and turn to coat in the sauce. Remove from the heat and top with the thyme, if using. Transfer to a platter and serve with green beans and crusty bread. Serves 4.

Per serving: 379 calories (percent of calories from fat, 68), 28 grams protein, 2 grams carbohydrates, trace fiber, 28 grams fat (14 grams saturated), 145 milligrams cholesterol, 400 milligrams sodium.

BY HENRI HOLLIS CONTRIBUTED Pork Chops with Mustard Cream Sauce.