Pork Loin Chops last night

4 boneless pork loin chops

We had these for dinner last night. It was late and I didn't take any pictures.  The onion patties came from Toni at Cooking talk and we all really liked them.

1 teaspoon garlic powder

Kosher salt and freshly ground black pepper

2 teaspoons olive oil

1/2 cup white wine

1/4 cup chicken broth

2 Tablespoons Dijon mustard

1 Tablespoon honey

1/4 cup heavy cream

Season Pork chops on both sides with garlic powder, salt

, and pepper. 

Heat a heavy, deep skillet over medium high heat. Add olive oil and swirl to coal the bottom of the pan. Sear pork loin chops on both sides until browned, turning only once. Remove to a platter. 

Carefully add white wine to the pan drippings and stir, scraping up any browned bits, for 2 minutes until reduced by half. Add chicken broth,Dijon Mustard, and honey. Whisk to combine and continue cooking over medium heat for 2 minutes. Whisk in cream and cook until thickened, about another 2 minutes. 

Return pork chops to the skillet, along with any drippings. Turn to coat both sides and reheat about 1 minute. Serve pork loin chops with the honey mustard pan sauce. 

Onion Patties 

Servings: 6 

Ingredients:

3/4 cup flour

1 TB sugar

1 TB cornmeal

2 tsp baking powder

1 tsp salt

3/4 cup milk

2-1/2 cup finely chopped onions 

Directions:

Mix dry ingredients, then add milk. Batter should be fairly thick. Add onions and mix thoroughly. Drop by TB into 1/2" of hot oil in skillet. Flatten slightly when you turn them. Brown on both sides until crisp.