Pork Chops Diane

By: Marge Perry & David Bonom

  • Yield:

    4 Servings

  • Course:



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.