Pork Chops in Mustard Sauce

4 6-ounce bone-in pork center chop - (about ¾ inch thick) coarse salt freshly ground black pepper minced garlic 2 teaspoons olive oil 1½ cups dry white wine ⅓ cup honey ¼ cup dijon mustard cornstarch/water

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.

Source:
“Cooking Light April 2001”