Pork Chops with Mustard Sauce

Eight 1/2-inch-thick boneless pork chops (about 3 oz. each)

Kosher salt and freshly ground black pepper

3 Tbs. all-purpose organic flour

1 Tbs. unsalted butter

1 Tbs. extra-virgin olive oil; more as needed

1/2 cup dry white wine, Viognier preferably

3/4 cup heavy cream

1/2 cup lower-salt chicken broth, recommended Better Than Bullion

1/4 cup stone-ground mustard

Season the chops lightly with salt and pepper and then cover with flour.

Place butter and oil in a 12-inch skillet over medium heat. Add pork chops and cook, turning once, until golden on both sides and just cooked through, 4 to 6 minutes total. Transfer the pork to a serving platter. Repeat with the remaining chops, adding another tablespoon of oil to the pan if necessary.

Pour off pork fat and deglaze pan with the wine, and scrape up the browned bits from the bottom of the pan with a wooden spoon. Increase the heat to medium high and boil until the wine is reduced to about 2 Tbs., 2 to 3 minutes. Stir in the heavy cream, chicken broth, and mustard and boil until reduced to a saucy consistency, about 5 minutes. Season to taste with salt and pepper.

Return the pork and any juices to the pan, turn to coat with the sauce, and then transfer back to the serving platter. Drizzle any sauce remaining in the skillet over the chops and serve.

Serve with Asparagus and Bloem Viognier (South Africa) wine