This easy pork dish is perfect for any weekday meal or a dinner party and most of the recipe can be prepared a day ahead.
In a re-sealable bag, mix together the olive oil, Dijon mustard and herbs de Provence with a whisk place the pork chops in the bag and seal bag, rubbing pork chops in bag making sure they are all coated with the mustard mixture.
Take pork chops out of the refrigerator at least half an hour before cooking In a heavy skillet or gill pan over medium high heat, cook the pork chops 5 minutes on one side, flip over and another 5 minutes on the other or until a meat thermometer reads 145 degrees, loosely cover with foil and let rest 2 to 4 minutes before serving .
In a medium sauce pan, add the butter and shallots over medium high heat and sauté for 2 minutes
let cool for half an hour and serve alongside the pork chops or refrigerate the compote once cooled and serve the next day (my preference since the flavor develops better), if serving the next day, take out of the refrigeration and let rest for a half hour to come to room temperature.