4 6 ounce bone-in pork center chop — (about 3/4 inch thick)
freshly ground black pepper
2 teaspoons olive oil
1 1/2 cups dry white wine
1/3 cup honey
1/4 cup dijon mustard
Rub pork with salt, pepper and garlic. Heat oil in a large nonstick skillet over medium high heat. Add pork; cook 3 minutes on each side or until browned. Remove pork from pan.
Add the wine, honey, and mustard to pan; bring to a boil, and cook 3 minutes.
Add the pork; reduce heat, and simmer mixture for 12 minutes, turning the pork after 6 minutes. When pork is fully cooked, add a little cornstarch mixed with water to the sauce and whisk. Makes a nice sauce to serve over the pork and white rice.
“Cooking Light April 2001”