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4 Pork Chops 1 inch thick
1 Tbsp Red Wine Vinegar
1 Tbsp Olive Oil
1 Tbsp Green Peppercorns in Brine
1 Tbsp ground mustard
1/4 cup whipping cream
1 oz. Butter
Pinch of Salt
How To Prepare:
Heat Butter and oil together until melted. Cook pork chops until no longer pink and juices run clear. Remove and keep hot.Add vinegar to pan and scrape to get up all the brown bits.Add cream, mustard, salt and peppercorns to pan. Stir together and let boil 1 minute.Pour sauce over chops and serve immediately.
Number of Servings:
Carbs per serving - include all nutritional information if known: