Pork Scallops With Dijon Sauce - cooking recipe

Ingredients

1 Tbsp. butter
1 Tbsp. vegetable oil
1 1/4 lb. lean pork scallops
1/4 c. dry white wine
1/2 c. chicken broth
1 c. heavy cream
1 tsp. Dijon mustard
salt and freshly ground pepper to taste

Preparation

Heat half the butter and half the oil in each of 2 large, heavy skillets over medium-high heat.
Add just enough scallops to each hot skillet so they do not overlap.
(If skillet is crowded, pork will steam rather than brown.) Cook about 1 minute on each side or until browned.
Transfer the cooked scallops on a platter and cover tightly to keep warm while you cook remaining scallops. Discard fat in skillets.
Add half the wine and half the broth to each skillet; cook over high heat 1 minute, scraping up bits from bottom.
Consolidate wine/broth mixture in one skillet.
Boil, uncovered, until reduced to 1/3 cup.
Add cream and boil, uncovered, until sauce is reduced to about 3/4 cup or until it lightly coats back of spoon.
Turn off heat; whisk in mustard. Add to sauce any juices that have collected from the pork.
Pour sauce over pork or serve separately.