Côtelettes de porc poêlées

Ingrédients

• 5 Thin pork chops (bone-in)
• 1 large zucchini (sliced)
• 1 large yellow squash (sliced)
• 1/2 white onion (diced)
• 1/2 cup chicken bone broth
• 1 cup heavy whipping cream
• 2 tbsp Dijon mustard
• 1/2 tsp oregano
• 2 tbsp olive oil
• salt and pepper to taste

Préparation

1. 1

   Heat 1 tbsp of the olive oil in a large skillet over medium high heat.

2. 2

   Add the sliced zucchini and squash to the heated skillet, and saute for 5-7 minutes until the vegetables are starting to become tender, but still have some bite to them. Remove the vegetables to a plate and cover to keep warm.

3. 3

   Add the remaining olive oil to the skillet, and place the pork chops into the heated skillet.

4. 4

   Apply salt and pepper to the pork chops, and cook until browned on both sides, and until the center reaches an internal temperature of around 145 degrees F.

5. 5

   Remove the pork chops from the skillet and cover to keep warm.

6. 6

   Pour off any extra grease from the skillet, and add in the diced onion.

7. 7

   Cook for a few minutes until the onion begins to become tender.

8. 8

   Stir in the bone broth, and scrape the bottom of the skillet to deglaze it.

9. 9

   Add in the heavy cream, mustard and oregano, stirring well to combine.

10. 10

    Reduce the heat to medium or medium low, and cook until the sauce has thickened a bit, stirring very frequently. Add salt and pepper to taste.

11. 11

    Mix back in the sauteed vegetables and the pork chops, and serve.