There's no skimpy on these skinnier pork chops, eat and be merry. I know that we've talked before about my love of pork and let me tell you these are yummy. I used to always bread my pork chops, kind of chicken fry them, but found out that I like them just as much undressed.



4 center cut pork chops (bone-in or boneless, your choice), 2 Tbs butter, 2 Tbs of olive oil, salt and pepper, 1/2 cup of white wine, 1 tsp of rosemary (dried or a sprig of fresh chopped) and 2-3 Tbs of Dijon mustard *add about a half of cup of heavy cream if desired.


Pat dry the pork chops and sprinkle both sides with salt, pepper and rosemary. Heat your skillet on medium heat and add butter and olive oil, when butter melts add pork chops, cook for about 4-6 minutes on each side and remove from heat*. Turn heat down and add white wine and mustard, stir to combine and simmer for about five minutes (make sure to get any and all little bits that may have stuck to the pan) If you are adding cream add it now and cook for another 1-2 minutes. If you want more sauce and don't want to add heavy cream (about 1/2 a cup) feel free to add some chicken broth, about a 1/4-1/2 cup to start and more if needed.

*pork should temp out at around 145, remember pork today isn't your mama's pork; the USDA lowered the previously stated internal temp by 15 degrees as of May 2011.