Pork Chops with Mustard Rosemary Sauce

4 lean bone in pork chops, about 1 1/2 pounds
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon oil
1/2 small onion, chopped
3/4 cup non fat chicken broth
1 tablespoon Dijon mustard
1 teaspoon dried rosemary
pepper to taste

Season the pork with the salt and pepper.

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.

4 servings.