Ready in 45 minutes
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.
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.
Republished with permission, National Pork Board