Pork Chops with Mustard Sauce from Belgium

When some friends asked me to make them pork chops for dinner, I looked at which country had perfected the humble pork chop and found Belgium.  It's not just chocolate that they do well.  In this easy recipe the mustard sauce finishes it off perfectly.  I allowed 2 pork loin chops per person.  As my friends were on diet, I steamed the vegetables and stayed away from heaps of oil.
This recipe is perfect for those in a hurry wanting to put a delicious meal together quickly.

2 tablespoons olive oil
8 pork loin chops
salt and pepper to taste
1 teaspoon steak and chops spice mix (optional)
Mustard Sauce
1 onion finely chopped
2 tablespoons butter
3/4 cup dry white wine
2 tablespoons thick cream
1 tablespoon Dijon or English mustard
1 tablespoon lemon juice
Put the oven onto grill.  Drizzle the olive oil in a frying pan or skillet and add the pork chops.  Season them and brown them on the stove top for about 2 minutes a side to seal in the juices.  Transfer them to a roast pan and put them under the grill for about 5 minutes until cooked through but not overcooked.  Turn them over halfway through your cook time.  To make your sauce, melt the butter in a pot and saute the finely chopped onion until soft.  Add the white wine, cream and mustard.  Allow to simmer for a few minutes.  Add the lemon juice before serving, stirring it in well.  Serve the pork chop with the mustard sauce and steamed vegetables.
Cindy Vine is the author of Hush Baby, Not Telling, Defective and C U @ 8.  All her books are available on Amazon in both kindle and paperback formats.  Cindy is currently working on a recipe book.