Ingredients
2 pork chops, cut down the hinge and separated to make 4 chops, butterflied
1 tbsp. honey
1 tbsp. European-style mustard
2 cup chicken broth, canned is fine
1 tbsp. butter
1 tbsp. vegetable oil
½ tsp. salt
1 tsp. freshly ground black pepper
Preparation
Sprinkle pork with salt.
Heat butter and vegetable oil in a wide skillet over medium-high heat.
When the fat is hot, add the pork and turn heat to high.
Cook about 3 minutes on each side and remove to plate.
Add chicken broth to skillet and boil vigorously to reduce to 1/2 cup (this will take longer with 2 C. broth, but the resulting sauce will be very flavorful).
Add mustard, honey and pepper to pan.
Stir to blend and bring to a boil.
Return pork to pan along with any pan juices that have accumulated, lower heat to medium and cook 2 minutes or until pork is cooked through.
