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A sauté means dinner in a dash. Brown chops, splash a little wine in the pan with mustard and seasonings and dinner is just about ready. Add mashed potatoes and steamed asparagus to complete the menu.

Pork Chops with Mustard-Peppercorn Sauce

4 boneless pork chops, 3/8-inch thick
1 teaspoon vegetable oil
1/3 cup dry white wine
1 tablespoon Dijon-style mustard
2 teaspoons green peppercorns in brine, drained
1/2 teaspoon Worcestershire sauce

1. Heat oil in large nonstick skillet over medium-high heat. Brown chops, about 3 minutes on each side. Remove chops from skillet, reserve.
2. 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.
3. Return chops to skillet and heat through; serve with pan sauce.

Makes 4 servings.

Nutrition Facts
Calories 180 calories
Protein 23 grams
Fat 7 grams
Sodium 330 milligrams
Cholesterol 60 milligrams
Saturated Fat 2 grams
Carbohydrates 1 grams
Fiber 0 grams

Recipe and photograph provided courtesy of Pork, The Other White Meat.