Preparation

• 用盐和胡椒粉轻轻调味排骨，然后在面粉中挖掘，摇晃多余的东西。

  Put the butter and oil in a 12-inch skillet over medium heat. When hot, add 4 of the pork chops and cook, turning once, until golden on both sides and just cooked through, 4 to 6 minutes total. Transfer the pork to a serving platter and tent with foil. Repeat with the remaining chops, adding another tablespoon of oil to the pan if necessary.

  Pour off any fat in the pan, add the wine, and scrape up the browned bits from the bottom of the pan with a wooden spoon. Increase the heat to medium high and boil until the wine is reduced to about 2 Tbs., 2 to 3 minutes. Stir in the cream, chicken broth, and mustard and boil until reduced to a saucy consistency, about 5 minutes. Season to taste with salt and pepper.

  将猪肉和任何果汁放回锅中，然后用酱汁涂上涂层，然后转移回盘子。淋上排骨上煎锅中剩下的任何酱汁，然后食用。

Serve with卷心菜和苹果with Riesling and Caraway.