Pork Chops with Mustard-Peppercorn Sauce

4 Servings
100% would make this recipe for Pork Chops with Mustard-Peppercorn Sauce again.

A saut means dinner in a dash. Brown chops, splash a little wine in the pan with mustard and seasonings and dinner is just about ready.

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Pork Chops with Mustard-Peppercorn Sauce Ingredients

4 boneless pork chops 3/8-inch thick	1 tablespoon Dijon-style mustard
1 teaspoon vegetable oil	2 teaspoons green peppercorns in brine drained
1/3 cup dry white wine	1/2 teaspoon Worcestershire sauce

Instructions for Pork Chops with Mustard-Peppercorn Sauce

Heat oil in large nonstick skillet over medium-high heat. Brown chops, about 3 minutes on each side. Remove chops from skillet, reserve. Add wine to skillet and bring to a boil, scraping up any brown bits. Add mustard, peppercorns and Worcestershire sauce, cook and stir 1 minute. Return chops to skillet and heat through; serve with pan sauce.

Main Ingredient: PorkCuisine: American