Pork Chops with Mustard Rosemary Sauce
Heat the oil in a nonstick skillet over medium high.
Add the pork and cook 7 minutes on each side, or until browned on the outside and cooked through. Transfer to a plate and keep warm.
Add the onion to the pan and cook for 3 minutes.
Add the chicken broth and boil about 3 minutes, or until reduced by about a third. Stir in the mustard, rosemary and pepper to taste.
Pour the sauce over the pork and serve.
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