Mustard-coated pork chops are braised in an elegant wine sauce then served with sauteed mushrooms.
INGREDIENTS (for 4 servings):
- 2 cups sliced fresh mushrooms
- 3 tablespoons Dijon mustard
- 4 (4 ounce) boneless, center cut pork chops
- 1/2 cup red wine
- 1/2 cup water
- 2 HERB-OX® beef bouillon cubes
Saute mushrooms in skillet coated with cooking spray until golden; set aside. Spread mustard on each side of pork chop. Brown chops on each side. Add wine, water, and bouillon to skillet. Cover and cook 15-20 minutes or until chops are tender. Remove chops to serving platter. Bring cooking liquid to a boil for 5 minutes. Stir in mushrooms. Spoon sauce over chops.