Pork Chops with Creamy Hatch Mustard Sauce

4 thick, bone-in pork chops
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. Santa Fe Seasons Six Seasonings Blend
1 1/2 tsp. canola oil
1 shallot, finely minced
1/4 cup dry white wine
1 cup chicken stock
1 Tbsp. La Posta Green Chile Honey Mustard
3/4 cup cup heavy cream
1/2 bunch chopped cilantro

Preheat oven to 350F.
Season pork chops with salt and pepper.
Heat oil in a large cast iron skillet over high heat.
Place pork chops in the pan and cook about 3 minutes on each side, until browned. Set aside.
Reduce heat to medium and add shallot, stirring 1 minute, until translucent.
Add wine and deglaze, scraping browned bits from the bottom of the pan. Simmer until reduced by half.
Add stock, mustard and cream. Bring to a boil, then simmer gently 5 minutes, until sauce is slightly thickened.
Add pork chops to the sauce and transfer to the oven.
Bake 5-6 minutes, until pork is no longer pink in the middle.
Sprinkle with cilantro and serve.

Click here for Santa Fe Seasons Six Seasoning Blend

Click here for La Posta Green Chile Honey Mustard