Pork Chops with Mustard Sauce

I found this recipe on a winery site that sounded delicious. It was created by their executive chef. I changed it up a bit. I brought out the nice dinner plates and lit candles for this one. I hope you enjoy it!

4 center cut pork chops, 1 1/2 - 2 inches thick (I used them on a bone for flavor, you can use boneless if you wish)

Salt and Pepper to taste

2 Tbsp olive oil

1/2 cup white wine

14 oz. chicken broth

3 tbsp stone ground mustard

2 garlic cloves, chopped

2 tsp dried dill

In a large saute pan add olive oil over med-high heat. Season the pork chops with salt and pepper and add to the saute pan. Cook for 5 minutes on each side or until brown. Add the white wine, let reduce to a glaze. Then add the chicken broth and cover. Reduce heat and simmer for 15 minutes. Remove the chops from the pan to a plate and cover. Turn up the heat and add the mustard, garlic and dill then boil for a minute. Season with salt and pepper to taste. Optional: You can add a tablespoon of butter to enrich the sauce. If you want it thicker, mix 1/2 cup of the sauce with a tablespoon of cornstarch. Whisk into pan until creamy.

Serve with noodles, wild rice or steamed vegetables. The sauce is really good so you'll want to mop it up with something.