Ingredients

• 4 pork chops
• 4 Tbsp whole-grain mustard
• 1 cup dry vermouth
• 1 cup heavy whipping cream

Directions

1. Spread a dollop of mustard over one side of the chops. The mustard shouldn’t be too thick, about a teaspoon per side.

2. Put chops in medium to medium high skillet mustard-side down (do not use a non-stick pan).

3. Spread the remaining mustard across the chops.

4. Cook till just done, about 3 minutes per side. Note: stores sell various thicknesses of chop. Adjust cooking times accordingly.

5. Remove chops from teh skillet and set aside.

6. Pour vermouth in pan, still medium hot, reduce heat and scrape the mustard burnings off the bottom of the pan.

7. Stir and scrape frequently until vermouth is mostly reduced.

8. Pour in cream and stir.

9. Let simmer for 5-10 minutes to desired thinkness.

10. Add pork back in to skillet and warm.

11. Serve over a mix of white and wild rice.

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