pork chops with mustard sauce

so my #1 complaint in life is that pork chops are always dry/overcooked. for some reason i can never get over that thought in my head...until now. For $3.53 from Publix i purchased 5 super thin premium cut pork chops this week. trust me, if you're on a budget its worth getting the thin cut ones (about 1/2 inch thick) and theyre cheap so if its a flop and you overcook them...you're only out $3.53

i found this real simple (& it is really simple) recipe...of course i've noted my modifications, and of course it really was amazing! they were cooked to perfection...just ask joe, he ate 4 of the 5!

Pork Chops with Mustard Sauce
what you need...
3 tablespoons olive oil
4 1-inch-thick boneless pork chops (about 1 1/2 pounds) **note I used thinner ones without a bone.
kosher salt and black pepper
2 shallots, finely chopped (green onions also work)
3/4 cup dry white wine
2 tablespoons heavy cream (i used regular cream to save on calories)
1 tablespoon Dijon mustard (i also used deli honey mustard i had on hand)
1 tablespoon chopped fresh tarragon (optional)

what to do...

**NOTE: before you get started, these cook times were meant for 1 inch thick chops...so if you have a 1/2 inch thick one or even thinner, cut these times in half. New USDA cook times for pork remember is 145 degrees (some pink is okay...total gray is gross).

Heat oven to 400° F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the pork with ½ teaspoon each salt and pepper. Brown, 2 to 3 minutes per side (again, mine were in the pan for 45 seconds each side). Transfer the pork to a baking sheet and roast until cooked through, 5 to 7 minutes (also, mine were in the oven for 4 minutes total on convection heat). If you're worried about timing, start the sauce, then pop the pork chops in the oven...better to have the sauce waiting then the pork overcooking.

Meanwhile, add the shallots and 1 tablespoon of the oil to the skillet and cook, stirring often, until soft, 3 to 4 minutes.  Add the wine to the skillet and simmer until reduced by half. Add the cream and simmer until the sauce just thickens. Stir in the mustard.
Top the pork with the sauce and tarragon.