Creamy Dijon Pork
4 pork loin chops -- 1/2 inch thick
1 cup heavy cream
1 medium onion -- thinly sliced
2 tablespoons olive oil
1 teaspoon paprika
1/2 cup dry white wine
1 tablespoon Dijon mustard
pepper -- to taste
Heat oil in a large skillet and cook onion for about 5 to 6 minutes or until lightly browned. Push the onions to one side of the pan and add the pork chops. Cook over medium heat, about 6 minutes per side. Sprinkle pork with paprika, salt, and pepper. Remove pork and onion to a platter and cover with foil to keep warm.
Add wine to hot skillet and cook, stirring, until 1 to 2 tablespoons liquid remain. Reduce heat, add cream and cook until thickened about 5 minutes, stirring frequently. Remove sauce from heat and stir in mustard. Serve pork and onion with sauce poured over.