Pork Chops Diane

Ingredients

• 4 (1-inch thick) bone in pork chops, about 8 ounces each
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 5 tablespoons unsalted butter, divided
• 1/2 cup finely chopped shallots
• 1/2 cup brandy
• 1/3 cup low sodium beef broth
• 4 teaspoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 2 tablespoons chopped chives

Directions

1. Season pork chops with salt and pepper. Melt 2 tablespoons of the butter in an Anolon X 12-Inch Hybrid Nonstick Frying over medium heat. Went the foam subsides add the chops and cook until browned and cooked through, 8-9 minutes per side. Transfer to a plate and keep warm.
2. Add the shallots to the skillet and cook, stirring occasionally, until starting to soften, 1-2 minutes. Stir in the brandy, broth, Worcestershire sauce and mustard; bring mixture to a boil and cook 2 minutes. Remove skillet from the heat and swirl in the remaining 3 tablespoons butter until melted. Stir in the chives and serve over chops.