Pork Chops in Champagne Ginger Sauce


8 pork chops

Salt & pepper to taste

2 Tbsp. vegetable oil

2 shallots, minced

1/2 cup brut champagne

1/2 cup half and half

2 Tbsp. chopped crystallized ginger

1 tsp. Dijon-style mustard

1 to 2 tsp. lemon juice

2 Tbsp. butter, cut into bits

Chopped green onions, to garnish

Season pork chops with salt and pepper.  In large skillet, brown pork chops on both sides.  Remove to platter and keep warm.  Saute shallots in skillet 1 minute.  Pour in champagne and half and half; heat to boiling.  Reduce heat to medium; cook until slightly thickened, about 8 minutes.  Whisk in ginger, mustard, lemon juice and season with salt and pepper.  Whisk in butter, bit by bit, until sauce is smooth.  Return pork chops to skillet; cook until just heated through.  Serve immediately, passing additional sauce.  Garnish with green onions.