All You NOVEMBER 2006
Melt butter in oil in a large skillet over medium-high heat. Mix flour, salt and pepper in a shallow bowl.
Place pork chops, one at a time, in flour mixture and turn to coat completely. Shake off excess flour and place chops in skillet. Cook until browned and firm to touch, about 7 minutes per side.
Remove chops to a plate and cover with foil to keep warm. Pour off fat from skillet, add cream and increase heat to high. Bring to a boil, stirring to pick up browned bits on bottom of skillet. Continue boiling until liquid is reduced by half, about 5 minutes.
Remove skillet from heat and stir in mustard. Put chops on individual plates and spoon sauce on top.
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