|4||pork loin chops|
|1 Tbsp||olive oil|
|1 tsp||chopped fresh thyme|
|salt and pepper|
|1||shallot, peeled and diced|
|1||clove garlic, minced|
|1/2 cup||dry white wine|
|1/2 cup||chicken stock|
|1/2 cup||whipping cream|
|1 Tbsp||capers, chopped|
|1 Tbsp||grainy mustard (either Dijon or whole grain mustard)|
|2 Tbsp||chopped fresh parsley|
Preheat oven to 375F (180C) Brush pork chops with oil.
Rub thyme over the chops and then season lightly with salt and pepper.
Heat a skillet over medium-high heat. Sear the chops on both sides and transfer to a baking dish. Place in the oven and cook for about 8-10 minutes.
While the chops are cooking, return the skillet to medium heat and add the garlic and shallot. Cook for about one minute, stirring constantly. Stir in the wine, stock and cream and bring to a boil. Add the capers and mustard. Season with salt and pepper to taste.
Continue to simmer. Stir in the parsley.
Remove the chops from the oven and pour the sauce over top.