1. Heat oil in a large frying pan over medium-high heat. Season chops on both sides with salt and pepper. Add chops to pan and cook until barely pink in center, turning once, 10 to 12 minutes. Transfer pork to a serving plate and tent with foil.
2. Add broth to pan and bring to a boil over high heat. Stir in mustard, capers, and rosemary. Simmer until reduced by half, about 4 minutes. Spoon sauce over chops.
Nutritional Information
Amount per serving
Calories- 491
Calories from fat- 43%
Protein- 62g
Fat- 24g
Saturated fat- 7.5g
Carbohydrate- 3.2g
Fiber- 0.4g
Sodium- 649mg
Cholesterol- 182mg
Originally Submitted
2/25/2012
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