pork chops (22 oz with bone, fat removed), 1 inch thick, trim all visible fat
fresh ground pepper
tbsp chopped onion
cup fat free chicken stock
tbsp dijon mustard
tbsp chopped, fresh herbs like parsley, chives, tarragon
In a large frying pan heat the butter over moderately low heat. Season pork with salt and pepper. Raise heat to medium and add the chops to the pan and sauté for 7 minutes. Turn and cook until chops are browned and done to medium, about 7-8 minutes longer. Remove the chops and put in a warm spot. Add the onion to the pan and cook, stirring, until soft, about 3 minutes. Add the stock and boil until it reduces to 1/2 cup, about 3 minutes. Stir in the mustard, herbs, and 1/8 tsp pepper. Put the chops on a platter and pour the sauce over the meat.