| SERVINGS: |
| Original yield: 4 servings |
INGREDIENTS
* 2 cups sliced fresh mushrooms
* 3 tablespoons Dijon mustard
* 4 boneless, center cut pork chops
* 1/2 cup Holland House%26#174; Red Cooking Wine
* 1/2 cup beef or chicken broth, reduced sodium
DIRECTIONS
* Coat skillet with cooking spray, and saute mushrooms over medium heat until golden; set aside. Spread mustard on each side of pork chop. Brown chops on each side. Add cooking wine and broth to skillet. Cover and cook 15-20 minutes or until chops are tender. Remove chops to serving platter. Boil remaining liquid for 5 minutes. Stir in mushrooms. Spoon sauce over chops.
