Shallot and Mustard Pork Chops

Shallot and Mustard Pork Chops

2 pork chops

2 shallots

2 tbsp. butter

2 tbsp. of dijon mustard

salt and pepper to taste

1/2 tsp. parsley

1/2 tsp. thyme

2-4 tbsp. chicken broth

1-2 tbsp. breadcrumbs (enough to coat both sides of the pork chops)

Dice the shallots. Heat a pan with one tbsp. of butter. Coat the pork chop with parsley, thyme, salt, pepper, and breadcrumbs. Place pork chops in pan. Cook until they reach an internal temperature of 145 degrees. Remove pork chops. Cover with tin foil on a plate. Keep the drippings from the pork chops in the pan. Add the shallots. Cook until they are soft. Add mustard and chicken broth and one tbsp. of butter. Mix into a sauce. Cook for two to three minutes. Add the pork chops back in. Cook for another minute coating the pork in the sauce. Remove from pan. Pour the rest of sauce over the chops. Plate and serve.

*I used Country Crock Plant Butter and Manischewitz Gluten Free Matzo Meal.*