4 lean bone in pork chops, about 1 1/2 pounds
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon oil
1/2 small onion, chopped
3/4 cup non fat chicken broth
1 tablespoon Dijon mustard
1 teaspoon dried rosemary
pepper to taste
Season the pork with the salt and pepper. Heat the oil in a nonstick skillet over medium high. Add the pork and cook 7 minutes on each side, or until browned on the outside and cooked through. Transfer to a plate and keep warm. Add the onion to the pan and cook for 3 minutes. Add the chicken broth and boil about 3 minutes, or until reduced by about a third. Stir in the mustard, rosemary and pepper to taste. Pour the sauce over the pork and serve. 4 servings.
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