Pork Chops In Mustard Sauce

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   Brown pork chops in the butter and oil, about 4 minutes each side. Remove the meat from the pan, set aside. Deglaze the pan with the wine and then add 1 cup of chicken broth. Make a slurry of the cornstarch and remaining 1/4 cup of broth. When the broth comes to a simmer add the slurry and stir constantly until the sauce thickens (about one minute). Add mustard, cream cornichons, if using and any juices from the meat. Return meat to pan, warm through (about one minute). Serve with brown rice.

* Per serving · 4 servings · Values may vary.

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