Gluten-Free Pork Chops with Mustard Sauce

Ingredients:
1 Tbsp butter
1 Tbsp olive oil
4 center-cut rib or loin pork chops, boneless or bone-in (whatever you prefer), about 1 1/4 inch thick
Salt
Freshly ground black pepper
1/4 cup chopped shallots or green onions
1 cup dry white wine
3/4 cup chicken stock
3/4 cup heavy cream
2 Tbsp Dijon mustard
1 Tbsp chopped parsley

Directions:
Heat oil in a large skillet over medium high heat. Stir in the butter. As soon as the butter has melted, add the chops to the pan and sear them, about 2-3 minutes on each side. Season with salt and pepper. Reduce heat slightly if the chops brown too quickly. Remove chops from the pan .

Add the olive oil, green onions or shallots and cook on med high heat until softened, about 1 minute. Add 1/2 cup of the wine and bring to a boil, scraping the brown bits from the bottom of the pan. Stir in the stock and return chops to the pan. Bring sauce to a simmer, reduce heat, cover and cook until chops are cooked through, about 10 to 15 minutes.

Remove the chops to a warm platter; cover with foil to keep warm. Add the remaining half cup of wine. Raise the temp of the pan to boil the pan juices, reduce the juices by half, about 3 minutes. Add cream and boil 3 minutes more, until sauce reduces and thickens, and scraping the pan with a wooden spoon . Remove from the heat and whisk in mustard and parsley. If you want, add more mustard to taste. Place chops on a bed of sauce and serve