4 wholeboneless center-cut pork chops, about 3 to 4 ounces each
1/3 cup chicken broth
1/3 cup half-and-half
1 1/2 tbsp dijon mustard
1/2 tsp salt
1/2 tsp pepper
How To Make:
1. Trim excess fat from pork chops, sprinkle both sides evenly with salt and pepper.
2. Heat large nonstick skillet over medium-high hea, mist with nonstick cooking spray. Add pork chops and cook 3 to 4 minutes on each side, or until golden-brown. Remove from skillet; keep warm.
3. Add broth to skillet, stir to loosen browned bits.
4. In small cup or bowl, stir mustard into half-and-half. Add to skillet. Bring to boil, stirring constantly and reduce heat and simmer 5 to 6 minutes, or until sauce has thickened. Spoon sauce over pork chops and serve immediately.