PORK CHOPS IN MUSTARD WINE SAUCE

Serves: 4 to 6

1 tbsp (15 mL) oil 4-6 thick bone-in pork loin chops 1 1/2 cups (375 mL) dry white wine 1/4 cup (60 mL) Dijon mustard 3 tbsp (45 mL) honey 1/4 tsp (1 mL) salt 1/4 tsp (1 mL) freshly ground pepper

1. Heat oil in a heavy frying pan over medium heat. Add pork chops and cook until browned, about 3 minutes per side.

2. Remove pork chops from frying pan; keep warm. Add wine, mustard, honey, salt and pepper to frying pan; bring to a boil.

3. Boil until thickened and reduced by one-third, about 5 minutes.

4. Return pork chops and any accumulated meat juices to frying pan.

5. Reduce heat and simmer, turning pork chops occasionally, for 12-15 minutes or until pork chops are done.