Ingredients
- 2 tbsp butter
- 1 tbspĀ canola or olive oil
- 2 pork chops (1-inch cut)
- Salt and pepper to taste
- 1 cup unseasoned chicken stock
- 1/2 cup white wine
- 6 oz Beaver Brand Cranberry Mustard
Instructions
- In a large skillet, heat the butter and oil on high heat until shiny.
- Season the pork chops with salt and pepper to taste.
- Sear on each side until golden brown.
- Add the chicken stock and wine and cover. Reduce to medium heat and simmer for 5 minutes.
- Turn the chops, cover, and continue to cook for 3 to 5 minutes or until the pork reaches an internal temperature of 160 degrees.
- Remove the chops and set aside.
- Add the Beaver Brand Cranberry Mustard to the skillet and whisk to incorporate. Cook the sauce on high until hot.
- Pour over the chops.
- Enjoy!