Peppered Pork Chops With Vegetable Fricassee

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Four 10-ounce pork rib chops (1 inch thick)

Kosher salt

2 tablespoons plus 2 teaspoons Dijon mustard

Coarsely and finely ground black pepper

6 tablespoons extra-virgin olive oil

1/2 cup finely chopped shallots

2 tablespoons red wine vinegar

1/2 cup dry white wine

1 cup heavy cream

1 1/2 tablespoons finely chopped flat-leaf parsley

1/2 pound sugar snap peas

1/4 pound white mushrooms, thickly sliced

4 scallions, white and tender green parts, thinly sliced

1/2 cup frozen baby peas, thawed

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