This recipe came from Jonathan Reynolds of The New York Times Sunday magazine. If you don’t have veal stock, chicken stock will do.
4 pieces 1 1/4-inch thick center-cut pork chops, bone-in
1/4 cup chopped shallots
1/2 cup dry white wine
3/4 cup veal stock
1/2 cup heavy cream
1 tbsp butter
1 tbsp vegetable oil
1 tbsp Dijon mustard
1. Rub salt and pepper on the pork chops. Melt butter in the oil using a deep skillet over high heat. Add the pork chops and brown them on each side for about 5 minutes. Reduce heat if they brown too quickly.
2. Remove chops to a platter and pour off most of the fat. Add shallots and cook over medium-heat until softened. Add wine and bring to a boil, scraping brown bits off the bottom of the skillet.
3. Stir in the veal stock and return the pork chops to the skillet. Bring the sauce to a simmer, cover and cook chops until tender, about 25 minutes. Remove chops to a warm platter and tent with aluminum foil to keep warm.
4. Raise the heat and boil juices to reduce to half, about 2 minutes. Add cream and boil for another 2 minutes until sauce thickens. Remove the pan from the heat and whisk in mustard. Spoon over sauce over the chops and serve.