Preparation Steps

• In a large skillet, melt butter over moderately low heat.
• Season the pork chops with salt and ground pepper.
• Raise heat to medium and add the pork chops to the pan. Sauté for about 7 minutes, turning occasionally, until browned and done to medium. Remove chops and keep warm.
• Add chopped onion to the pan and cook, stirring, until soft, about 3 minutes. Pour in the chicken stock and bring to a boil. Reduce heat and simmer until reduced by half, about 2-3 minutes.
• Stir in dijon mustard, chopped herbs, and pepper. Return pork chops to the pan to heat through.
• Serve pork chops topped with the Dijon herb sauce.