Pork Chops Diane

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

1/2 teaspoon of salt

1/4 teaspoon of ground black pepper

5 tablespoons of unsalted butter divided

1/2 cup of finely chopped shallots

1/2 cup of brandy

1/3 cup of low sodium beef broth

4 teaspoons of Worcestershire sauce

1 tablespoons of Dijon mustard

2 tablespoons of chopped chives

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.

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.