This dish is one of my husband’s favorites. I have found that the sauce is equally delicious on both chicken and steak. The velvety texture of the cream sauce adds a wonderful richness to any dish that you choose to make it with.
- 1 tbsp butter
- 1 tbsp extra-virgin olive oil
- Kosher Salt and Freshly ground black pepper
- 4 Pork loin chops ( Bone in or Boneless)
- 4 tbsp white wine or chicken broth
- ½ tsp dried thyme
- 1 cup heavy whipping cream
- 1 tsp tomato paste
- 1 tbsp Dijon mustard
- 1 tomato chopped
Melt the butter and olive oil in a large skillet over high heat. Season the pork with the kosher salt and freshly ground black pepper, then add them to the pan, and reduce the heat to medium-high. Cook for 2-3 minutes on each side, or until browned, then transfer the pork chops to a plate. Pour off all of the fat.
Add the wine or broth and dried thyme to the pan and bring to a boil. Cook for 2-3 minutes, or until the liquid has almost evaporated.
Add the cream and tomato paste and simmer for 2 minutes, stirring frequently, then put the pork chops back into the sauce, and cook for 4-5 minutes. The pork chops should be just firm to touch.
Add the Dijon mustard and chopped tomatoes, stirring the pan to distribute them, and cook for 1 more minute to heat through. Serve the pork chops with the sauce poured over the top.