Pork Chops with Cream Sauce

1 Tablespoon olive oil

1 Tablespoon butter

4 center-cut pork chops, boneless, about 1 1/4 inch thick

salt

pepper

2 Tablespoons grated onion

1/2 cup water

3/4 cup chicken stock

3/4 cup heavy cream

Season pork chops with salt and pepper.  In a large skillet, over medium high heat, add olive oil and butter.  When the butter has melted, add pork chops and sear (there should be a good amount of color), about 3 minutes each side. 

Remove the pork chops from the pan, reduce heat to medium and add the onion.  Cook until softened, about 1 minute.  Deglaze the pan by adding 1/2 cup water, scraping up the bits from the bottom of the pan.  Stir in stock and return chops to pan.  Bring sauce to a simmer, reduce heat to medium low, cover and cook until chops are cooked through - 15-20 minutes (I like 15, Mat likes 20).

Remove pork chops to a warm platter and cover with tin foil to keep warm.  Over high heat, boil the pan juices to reduce by half, 3-4 minutes.  Add the heavy cream and continue to boil, stirring continually, until the sauce reduces and thickens, about 5 minutes.  Pour sauce into a gravy boat.  Serve.

This recipe is a simplified version of Pork Chops with Dijon Sauce by Simple Recipes.  I found that I needed longer cooking times than they did--maybe it's an elevation thing.  They have some great step-by-step pictures that may be helpful if you're going to try this recipe.

If you need to double this recipe, use two pans (I use my big skillet and my stockpot), then pour the drippings from one pan to the other to make the sauce.