Lamb Chops With Port, Mustard & Cream (Costeletas De Carneir - cooking recipe

Ingredients

12 lamb loin chops, each about 1 1/2 inches thick (4 cm)
salt & freshly ground black pepper, to taste
2 tablespoons olive oil (or unsalted butter)
1 cup dry port wine
3 tablespoons Dijon mustard
1 cup heavy cream

Preparation

Sprinkle the lamb chops with salt and pepper.
In a large, heavy frying pan over medium-high heat, warm the olive oil or melt the butter.
Add the chops and cook, turning once, until well seared and cooked to desired doneness, about 10 minutes for rare and 14 minutes for medium-rare.
Transfer to a platter and keep warm.
Remove the pan from the heat, add the port, and deglaze the pan, stirring to dislodge any browned bits from the pan bottom.
Return the pan to medium heat and simmer the port for a minute or so to burn off the alcohol.
Whisk in the mustard and cream and continue to simmer until thickened, about 5 minutes. Season with salt and pepper.
Return the chops to the pan and swirl them in the sauce. Transfer to warmed individual plates, spooning the sauce over the top, and serve at once.