Ingredients

4 Pork Cutlets

1/2 teaspoon Salt

1/4 teaspoon Pepper

2 tablespoons Olive Oil

5 tablespoons Butter

2 tablespoons Dijon Mustard

2 tablespoons Heavy Cream

3 tablespoons Garlic [minced]

1/4 cup Parsley [fresh, chopped]

Preparation

  1. Preheat a large skillet over high heat. Pat each pork chop dry with a paper towel and season generously with salt and pepper on both sides.

  2. Add 2 tablespoon olive oil and 1 tablespoon butter to the pan, when butter just begins to bubble add two pork chops. Sear on high for 4 to 5 minutes on each side. Transfer pork chops to a clean plate and cover loosely with foil. Repeat for last 2 pork chops.

  3. Return skillet to low heat; add 4 tablespoons butter, Dijon mustard, heavy cream, and garlic; whisk continuously until smooth and garlic is softened. Season with pinch of sea salt and stir in 2 tablespoons chopped parsley

  4. Serve pork chops with drizzle of creamy Dijon sauce and top with remaining parsley and sprinkle of sea salt.