I love pork but I get a little tired of making it the same way, over and over again. I don't know, I just find that pork is a bit harder to find good recipes for, and that's probably just me, but anyway, in my attempt to find a different way to fix pork, I turned to my old Teleculinaria Portuguese Cooking Magazine.
The Teleculinaria magazine is a really old one but is always filled with the yummiest recipes.
Back to the pork. No joke, this was one of the tastiest meals we've had in a while, I paired with some Pressure Cooker Twice Baked Potatoes and a salad, and everyone raved.
Pork Chops in Mustard Sauce
8 pork tenderloin chops (I use the pretty thin ones and usually make 2 for each person)
Salt and pepper to taste
Butter to fry the chops
2 cups Heavy Cream
1 tablespoon Spicy Mustard (you don't have to use spicy, just make sure it's a good mustard, not the yellow hotdog mustard)
Season the chops with the salt and pepper and some fresh garlic. Set aside and let sit for about 30 minutes.
Fry the chops in some butter until nicely browned and completely cooked through. Transfer to a baking dish to keep warm.
In a small bowl mix the heavy cream and the mustard.
In the skilled you fried the chops in, scrape up the bits, add the heavy cream and mustard mixture, and mix well. Let it come to a boil so that it thickens a bit, then pour over the chops. Sprinkle on some parsley and serve immediately.