- 2 cups sliced fresh mushrooms
- 3 tablespoons Dijon mustard
- 4 boneless, center cut pork chops
- 1/2 cup Holland House® Red Cooking Wine
- 1/2 cup beef or chicken broth, reduced sodium
- 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.