Pork Chops

Pork Chops with Mustard-Rosemary Sauce

1 tbls extra-virgin olive oil
6 thin sliced pork chops (1/2" thick)
1 1/2 cups chicken broth
1/2 teaspoon finely chopped rosemary
2 tablespoons Dijon mustard

1 tsp mustard powder
2 tablespoons butter
Salt and freshly ground pepper

Heat the olive oil in a skillet. Season the pork chops with salt and pepper.

Cook on medium-high heat until well browned, about 5 minutes per side. Move pork chops to a plate and cover loosely with foil. Add broth and rosemary to skillet and boil for about 5 minutes until roughly 3/4 cup remains. Put pork chops back in the skillet for about 4 minutes or until cooked through. Transfer the pork chops to plates. Mix the mustard, mustard powder, and butter into the remaining chicken broth, and season with salt and pepper. Pour mustard sauce over chops.

I served my pork chop over wilted garlic spinach. Yummy.