Season the pork chops with the salt and pepper. Spray a large nonstick skillet with nonstick spray and set over medium high heat. Place the chops in the skillet and cook until browned on each side. Set aside on a plate.

Add the brussels sprouts and broth to the skillet; bring to a boil, scraping up any browned bits from the bottom. Stir in the worcestershire sauce, mustard and allspice.

Return the pork and any accumulated juices to the skillet. Reduce the heat, cover, and simmer until the pork is cooked through, about 12 minutes.

Transfer the pork chops to 4 plates. Raise the heat to high and boil the sauce until slightly thickened, about 2 minutes. Spoon the sauce over the chops.

Note: Choose small sprouts if possible; they tend to be less bitter.