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Pork 2 ways
1. Seasoning pork chops both sides with salt, pepper, coriander seed and thyme. Set aside. 2. Warm the large skillet with medium-high heat, add olive oil and butter. Roast pork chops on both sides, transfer the meat to the oven, roasting at 400 oF for 10 minutes. 3. In the same skillet, add butter and minced shallot, stir-fry for a while, pouring in white wine and chicken stock. Whisk Dijon mustard whole grain, Dijon mustard and butter in. Mixture well until the sauce turns creamy. Transfer in to a bowl. 4. Warm a small skillet with medium-high heat, add olive oil, grilling the asparagus and chopped tiny potatoes. Seasoning with salt and pepper. Transfer to the plate. 5. In the same plate, placed the roasted pork chops on, topped with the creamy sauce and serve. 1. Season chops with plenty of black pepper to taste and sprinkle with a little kosher salt. 2. Heat tablespoons butter in a large skillet over medium-high heat. Brown chops. Remove chops to a plate and set aside, leaving fat in skillet. 3. Add onions and mushrooms to skillet and sauté until softened, Add garlic and cook until just fragrant, about 30 seconds. 4. Add the White wine deglaze the pan, stirring up any browned bits. Add chicken stock. Seasoning with salt. Turn down the heat to a simmer, add the bay leaves and nestle the chops back in the sauce. 5. Cover and simmer on low for about 15-20 minutes until the chops are cooked through. 6. Remove cooked chops to plate. Increase heat to high and bring pan juices to a boil and reduce by about half. 7. Remove bay leaves and turn heat down to low. Whisk in sour cream, Cajun seasoning and paprika until smooth and creamy, be careful not to boil. 8. Add chops back to pan and coat in sauce and heat another minute. Serve with sauce, semi tomatoes and chopped fresh parsley.