Pork Chops Diane

4 1-inch thick bone in pork chops, about 8 ounces each

1/2 teaspoon salt

1/4 teaspoon ground black pepper

5 tablespoons unsalted butter, divided

1/2 cup finely chopped, shallots

1/2 cup brandy

1/3 cup low sodium beef broth

4 teaspoons Worcestershire sauce

1 tablespoons Dijon mustard

2 tablespoons chopped chives

1. Season pork chops with salt and pepper. Melt 2 tablespoons of the butter in a large nonstick skillet over medium heat. Went the foam subsides add the chops and cook until browned and cooked through, 8-9 minutes per side. Transfer to a plate and keep warm.
2. Add the shallots to the skillet and cook, stirring occasionally, until starting to soften, 1-2 minutes. Stir in the brandy, broth, Worcestershire sauce and mustard; bring mixture to a boil and cook 2 minutes. Remove skillet from the heat and swirl in the remaining 3 tablespoons butter until melted. Stir in the chives and serve over chops.