4 boneless 1/2" thick pork chops
Salt & freshly ground pepper
2 tbsp. vegetable oil
2 tbsp. butter
2 tbsp. grainy mustard
3 tbsp. dry white wine
1/2 c. heavy cream

Trim chops leaving some fat. Pat dry and season with salt and pepper. Heat oil in frying pan (medium-high heat). Saute 4 to 5 minutes each side. Remove and keep warm. Discard oil and put butter in. Add mustard and wine, stir several minutes and then add cream and cook until mixture thickens. Put chops on warm plates and glaze with sauce. Serve with rice and vegetable of choice.