4 (8 oz.) pork chops with pocket
2 oz. cooking oil
4 oz. heavy cream
4 oz. salad mustard
8 scallions, chopped
8 mushrooms, chopped
1/2 onion, chopped
1 oz. butter
1 tsp. chives, fresh, chopped
2 oz. flour
Salt and pepper as needed
Garlic, crushed, as needed
Worcestershire sauce as needed

Saute scallions, onions, and mushrooms in 1 ounce of butter until all liquid is gone. Let cool and stir in 2 ounces of mustard. Season with Worcestershire sauce, salt, and pepper to your liking.

Stuff each pork chop with equal amounts of this mixture and secure with toothpicks. Dust the chops with flour and cook in a heated skillet with oil until golden brown on both sides. Season again with salt and pepper and add the garlic.

Add the cream and reduce by 1/2. Remove from heat and add remaining mustard and chives. Place chops on serving plates. Pour sauce over chops and serve. Serves: 4. (Prep and Cooking Time: 45 minutes)