Pork (Chops) With Dijon Sauce

INGREDIENTS
1 1/2 tablespoon olive oil

1 1/2 tablespoon butter
6 1 1/4-inch-thick pork chops (or pork tenderloin cut in medallions)
Salt and freshly ground black pepper
1/2 cup chopped green onions or shallots
3/4 cup dry white wine
1 cup chicken or veal stock
3/4 cup heavy cream
1 1/2 tablespoon Dijon mustard (or more to taste)
2 tablespoon chopped parsley(optional)

PREPARATION

1. Season chops with salt and pepper and set aside.
2. Melt butter in the oil in a large deep skillet over medium-high heat.  
3. Brown pork on all sides about 2 or 3 minutes a side. Pour off some of the fat.
4. Cover pan and cook until pork is cooked through. Remove pork to a platter and tent with foil.
5. Add green onions or shallots to pan and cook over medium-high heat until softened, about 1 minute. 
6. Add wine and deglaze pan. Stir in the stock and simmer until reduced by half, about 2 minutes.
7. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. 
8. Remove from the heat and whisk in mustard and the parsley, if using. Add more mustard if desired.
9. Spoon sauce over the chops and serve.

Adopted from NYT