Pork Chops with Mustard-Horseradish Cream Sauce

White Rock Lake Weekly

Pork Chops with Mustard-Horseradish Cream Sauce

3 tablespoons vegetable oil Recipe and photo by Sara Newberry 4 boneless pork loin chops, about 1 inch thick 1 shallot, minced 1 tablespoon minced thyme leaves 1/4 cup dry white wine 1 cup chicken broth 1/2 cup heavy cream  1 tablespoon stone-ground mustard  1 tablespoon horseradish  Salt and pepper Heat oven to 400F. Line a baking sheet with parchment or foil. Season pork chops with salt and pepper. In a skillet large enough to accommodate all …