Ingredients:

• 8 fast fry pork chops (or scallopini) (about 1 lb/500 g)
• 1 tsp (5 mL) Italian seasoning
• 1/2 tsp (2 mL) each salt and pepper
• 2 tbsp (30 mL) butter
• 1/2 cup (125 mL) dry white wine
• 4 cloves garlic, minced
• 3/4 cup (175 mL) 35% whipping cream
• 1/2 tsp (2 mL) Dijon mustard
• 2/3 cup (150 mL) fresh grated parmesan cheese
• Chopped fresh parsley
• 4 lemon wedges

Cooking Instructions:

1. Sprinkle both sides of pork chops with Italian seasoning, salt and pepper. 
2. In a large skillet, heat butter over medium-high heat until melted. Brown pork chops on both sides, in batches if necessary and remove to a plate. Add wine to skillet and bring to a boil. Add garlic; cook for 1 minute. 
3. Whisk in cream and mustard; bring to a simmer. Simmer for 2 minutes and whisk in parmesan cheese. Return pork chops to skillet and cook, turning until juices run clear and sauce has thickened slightly. Spoon onto serving plate to serve and sprinkle with parsley and serve with lemon wedge.

Tip: For a kick of heat add 1/4 tsp (1 mL) hot pepper flakes to the garlic mixture or simply sprinkle it over top when serving.