Pork Chops with mustard

Adapted from The Best 30 Minute Recipe

This dish has a very unique flavor, thanks to the combination of coarse ground mustard and tarragon. It is a simple, basic pan sauce that can be made quickly for a weeknight supper. The sauce is so flavorful that a simple steamed vegetable makes a good side.

Ingredients
Pork Chops
1 shallot, minced
ground black pepper
1/2 brandy
1 1/2 c chicken stock
1 tsp cornstarch
2 T coarse ground mustard
2 T butter
Fresh lemon or orange juice
Fire extinguisher*


Sear the chops in a non-stick saucepan. Remove when just cooked through, cover to keep warm.
Add the shallot to the same pan, cook until softened. Stir in the brandy. If you know how to flame the pan, go for it. If not,scrape up any brown bits in the bottom of the pan. Add 1 1/4 c chicken stock and reduce the liquid in the pan to about 1 c.

While that reduces, whisk the corn starch into the remaining 1/4 c stock. Then stir into the 1 c of sauce in the pan. Stir in any juice that has accumulated from the pork. Add the mustard and simmer until thickened.

Turn the heat to low and slowly stir in the butter, lemon/orange juice, and tarragon. Serve over the pork chops.

TIPS:
* Even if you aren't a flamer, keep your fire extinguisher close by. If the brandy overheats it might ignite!