1 tbsp butter
4 pork chops, 1 in. thick (2 lbs total)
1/2 tsp salt
Fresh ground black pepper
3 tbsp chopped onion
3/4 C chicken stock or low-sodium chicken broth
1 tbsp Dijon mustard or grainy mustard
1 1/2 tbsp mixed, chopped fresh herbs - parsley, tarragon, chives, rosemary
- Heat butter over moderately low heat in large frying pan. Season pork chops with salt and 1/4 tsp pepper.
- Add chops to pan and sauté 7 minutes. Turn and cook until browned and done to medium, about 7 min. longer. Remove chops and keep warm.
- Add onion to pan and cook, stir until soft (about 3 min.). Add stock and boil until reduced to 1/2 cup (about 3 min.). Stir in mustard, herbs, and 1/8 tsp pepper. Plate chops and pour sauce over them.