Pork Cutlets With Mustard Sauce

Another easy week night meal that tastes like you went to a lot of trouble. This pork was a big hit with my husband. I served it with sauteed sugar snap peas and baby carrots and whole wheat noodles.

Adapted from Williams-Sonoma Food Made Fast Weeknight

Serves 4

4 boneless center-cut pork loin chops
salt and fresh ground pepper
3 Tbsp butter
2 shallots, minced
1/3 cup dry red wine
1/3 cup reduced sodium chicken broth
1/3 cup Mascarpone cheese
2 Tbsp brown mustard

Season pork chops with salt and pepper. In a large frying pan over medium-high heat, melt the butter. Working in batches if needed, add the pork chops and cook, turning once, until golden on the outside and barely pink in the center, about 8 minutes total. Transfer to a plate.

Add the shallots to the drippings in the pan, reduce heat to medium, and cook, stirring for 1 minute. Add the wine and broth, stir, and cook, scraping up the browned bits on the bottom, for about 1 minute. Add the Mascarpone and mustard and cook, stirring, until smooth and bubbly, about 1 minute. Return the pork and any juices from the plate to pan. Simmer until the pork is heated through, about 1 minute. Divide the pork and sauce among plates and serve.