Caraway Pork Chops Paprikash

Boneless pork loin chops

2 Tsp Paprika, divided

Salt and pepper to taste

1 Tbsp Butter

1 Tbsp Vegetable oil

1 Tsp Caraway seeds

2 Tbsp Shallots, minced

½ Cup White wine

½ Cup Heavy cream

1 Tsp Dijon mustard

Sprinkle the pork chops with 1 tsp paprika and the salt and pepper.

Heat butter and oil in a large skillet. Sauté chops over medium heat about 10 minutes until both sides are browned and the meat is cooked through. Remove chops to a plate, leaving drippings in a skillet.

Add remaining 1 tsp paprika, caraway seeds, and shallots to pan. Cook, stirring for 30 seconds. Pour in the wine and cook over medium heat, stirring frequently for 2 to 3 minutes until liquid is reduced by half. Add cream and simmer until slightly thickened. Stir in Dijon mustard.

Return meat and any accumulated juices to pan and simmer about 3 minutes to heat through. Adding a bit more wine and cream will increase the sauce.