Côtes de Porc Hongroise (Pork Chops With Paprika in Cream Sauce)

This is a simple recipe, and it goes very quickly, especially at the end. Be careful not to cook down the cream sauce too much. It's not a disaster if you do, but you'll wind up with something drier and less luxurious.

4 loin pork chops, about 2 pounds (or 4 8-ounce pork chops)
Salt and freshly ground black pepper
1 teaspoon paprika
2 teaspoons peanut, vegetable or corn oil
¾ cup finely chopped onion
½ cup dry white wine
½ cup heavy cream
1 tablespoon Dijon mustard.

1. Sprinkle the pork chops on both sides with salt, pepper and paprika. Heat the oil in a heavy skillet over medium-high heat. When hot, add the pork chops. Cook until nicely browned on one side, about 10 minutes. Turn and sauté until just cooked through, about 10 minutes. Pour the fat from the skillet. Sprinkle the onion between the pork chops and cook briefly. Transfer the pork chops to a platter; keep warm.
2. Add the wine to the skillet and cook, stirring, until the liquid is almost fully reduced.Add the cream and cook over medium-high heat for 2 to 3 minutes. Remove from the heat and stir in the mustard. Season with salt and pepper. Serve the pork chops with the sauce on top. Serves 4.

Adapted from "The New York Times 60-Minute Gourmet," by Pierre Franey.