Ingredients
1tspbutter
4pork chops,with bone, fat removed, 1-inch thick, trim all visible fat
½tspsalt
⅛ground pepper,or more, fresh, to taste
3tbsponion,chopped
¾cupchicken stock,or broth
1tbspDijon mustard
2tbspfresh herbs,like parsley, chives, chopped
Preparation
In a large skillet, melt the butter over moderately low heat.
Season the pork with salt and pepper.
Raise heat to medium, then add the chops to the pan. Sauté for 7 minutes.
Turn and cook for 7 to 8 minutes until the chops are browned and done to medium. Remove the chops, then transfer them in a warm spot.
Add the onion to the pan, then cook for about 3 minutes, stirring, until soft. Add the stock, then boil for about 2 to 3 minutes, until it reduces to ½ cup.
Stir in the mustard, herbs, and ⅛ teaspoon of pepper.
Put the chops on a platter, then pour the sauce over the meat. Serve, and enjoy!
