Skillet Pork Chops with Mustard-Peppercorn Sauce

· 4 Sunhaven Farms Centre Cut Pork Chops

· 2/3 cup vegetable broth or dry white wine

· 1 tbsp Dijon mustard

· 2 tsp freeze dried green peppercorns*

· 1/2 tsp Worcestershire sauce

*Can also be purchased packed in brine.

Saute Pork Chops in a large non-stick or lightly oiled skillet over medium heat, until browned, about 3-4 minutes per side. Remove steaks from skillet and keep warm.

Add broth or wine to skillet and bring to a boil, scraping up any browned bits.

Add remaining ingredients; cook and stir 1 minute. Return chops to the sauce and heat through.

Serve with rice pilaf, sauteed mushrooms and a salad of mixed greens.