Pork Chops with Mustard and Garlic

Total time: 30 minutes
   The chops are browned first and get fork-tender in no time when gently braised.   I prefer thinner, boneless chops for this skillet dish. They stay tender and moist, and the reduced sauce makes this a lovely main course.

 Ingredients:

• 2 - 4 boneless pork chops, 12oz (360gr) total weight
• 2 tbs whole grain mustard
• 4 cloves garlic
• 3 tbs parsley, fresh or dried
• 1 tbs olive oil
• 1/4 cup (2oz, 60ml) chicken broth

 Instructions:

• Mince garlic and parsley together.
• Stir into mustard, making a thick paste.
• Heat oil in nonstick skillet.  Add chops and brown on both sides, about 10 minutes total.
• Spread half of the mustard on the chops, turn, spread the rest of the mustard on the other side.
• Add chicken stock, cover and simmer for 10 - 12 minutes over low heat, turning chops once.
• Remove chops, top with any sauce left in the skillet and serve.