Cotes de Porc Sauce Nenette (Pork Chops with Tomato Sauce)

Since Valentine's Day is around the corner, I thought I would share a few French recipes in the next couple days that are wonderful!

This recipe serves 4

1 Tbsp butter (can sub light marg)
1 Tbsp veg oil (can sub canola or just use spray)
4 large pork chops
salt and freshly ground black pepper
4 Tbsp white cooking wine or chicken stock (broth)
1/2 tsp dried thyme
1 cup whipping cream
1 tsp tomato puree (paste)
1 Tbsp Dijon mustard
1 tomato, seeded and chopped
1 Tbsp fresh tarragon, chervil or parsley
fresh tarragon or other herbs to garnish

Heat butter and oil in large frying pan over high heat. Season pork with salt and pepper and add to pan. Reduce heat to med-high. Cook for 2-3 min on each side until browned, transfer to a plate and pour off liquid. Add wine or stock and thyme to the pan and bring to boil. Cook 2-3 min until wine evaporated. Add the cream and tomato puree and simmer for 2 min, stirring frequently, then return pork chops to sauce and cook for 4-5 min over a med-low heat. Don't overcook. Add the mustard, chopped tomato and herbs, stirring and shaking the pan to distribute them, and cook for 1 min to heat through. Serve with garlic, whipped potatoes and green beans or peas or spring mix salad with a vinaigrette.