Ingredients
3/4 teaspoon garlic powder, divided1/2 teaspoon salt1/4 teaspoon pepper4 boneless pork loin chops (6 ounces each)1 tablespoon olive oil1/2 cup white wine or chicken broth1/4 cup chicken broth2 tablespoons Dijon mustard1 tablespoon honey1/2 cup heavy whipping cream
Preparation
Combine 1/2 teaspoon garlic powder, salt and pepper; sprinkle over pork chops. In a large skillet over medium heat, brown pork chops in oil. Remove and keep warm.
Remove skillet from heat and add wine, stirring to loosen browned bits from pan. Bring to a boil over medium-high heat; cook until liquid is reduced by half. Reduce heat to medium. Whisk in broth, mustard, honey and remaining garlic powder; cook and stir for 1 minute. Whisk in cream; cook and stir for 4-6 minutes or until thickened.
Return pork chops and juices to the skillet. Cover and cook until a thermometer reads 145°, 3-5 minutes. Let stand for 5 minutes before serving.
