Pork chops with mustard sauce and capers

from Half Assed Kitchen

2-4 pork chops (we used boneless)

Olive Oil

1 shallot, chopped

2 Tablespoons dijon mustard

1/3 cup cream, half and half or soy creamer

1 teaspoon fresh lemon juice

2 Tablespoons capers

Salt and pepper to taste

3 Tablespoons flour mixed with a little water

Pan fry pork chops in olive oil. In separate skillet, heat shallot in olive oil until softened. Add mustard, cream, capers, lemon juice, salt, pepper and flour mixture (until desired thickness has been achieved). Cook until heated through.

Spoon sauce over pork chop. Consider serving with garlic mashed potatoes and a salad.