Pork Chops with Dijon Herb Sauce

Butter, salted, 1 tbsp
*pork chop 5 oz with bone before cooking,
*Fresh Ground Black Pepper, 0.25 tsp
*Diamond Crystal Kosher Salt, 0.25 tsp
*Chopped Onion (2 tbsp/1 serving), 1.3 serving
*Broth, chicken: Kitchen Basics, Unsalted Chicken Cooking Stock, 1 cup(240 ml)/serv, 1 serving
*Grey Poupon Dijon Mustard, 2 tsp (or to taste)
Fresh Chives, 1 tbsp chopped
Parsley, dried, 1 tbsp
(can use any herbs of your choice)

Food & Wines say it is ok if pork is pink in the center. Trichinosis is killed at low temp of 150 degrees. If using thermometer = 160. Remember chops still cook if in the pan. Chops should be juicy, not dry.

In large frying pan heat butter over moderately low heat. Season chops with salt & pepper.
Raise hat to medium & add chops to pan, sauté for 7 minutes. Turn & cook until chops are browned & done to medium, about 7-8 minutes longer. Remove the chops & in warm spot.
Add onion to pan & cook, stirring until soft about 3 minutes. Add stock& boil until reduced to 1/2 cup; about 3 minutes. Stir in mustard, herbs, and 1/8 tsp. pepper. Put chops on platter & pour sauce over meat.

Serving Size: 1 pork chop