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Categories:Viewed: 27 - Published at: 6 years ago
Ingredients
- 4 New York (top loin) pork chops 1/2-inch thick
- 1 teaspoon vegetable oil
- 1/3 cup dry white wine
- 1 tablespoon dijon mustard
- 2 teaspoons green peppercorns in brine, drained
- 1/2 teaspoon worcestershire sauce
Method
- Heat oil in large nonstick skillet over medium-high heat. Brown chops, about 3 minutes on each side. Remove chops from skillet, reserve. Add wine to skillet and bring to a boil, scraping up any brown bits. Add mustard, peppercorns and Worcestershire sauce, cook and stir 1 minute. Return chops to skillet and heat through; serve with pan sauce.
