• Cooking Time: 15
• Servings: 4
• Preparation Time: 10
• 4 pork loin chops, 3/4-inch thick (about 1 1/4 pounds)
• 1 teaspoon Worcestershire Ground Black Pepper Blend, divided
• 3/4 teaspoon salt, divided
• 1 tablespoon oil
• 3 tablespoons dry white wine
• 2/3 cup heavy cream
• 1/2 teaspoon Ground Mustard
• 1/2 teaspoon Rubbed Sage

1. A delicious mustard cream sauce enlivens peppered pork chops.
2. Serves: 4
3. Prep Time: 10 minutes
4. Cook Time: 15 minutes
6. 4 pork loin chops, 3/4-inch thick (about 1 1/4 pounds)
7. 1 teaspoon Worcestershire Ground Black Pepper Blend, divided
8. 3/4 teaspoon salt, divided
9. 1 tablespoon oil
10. 3 tablespoons dry white wine
11. 2/3 cup heavy cream
12. 1/2 teaspoon Ground Mustard
13. 1/2 teaspoon Rubbed Sage
14. 1. Sprinkle pork chops with 1/2 teaspoon each Worcestershire Pepper and salt.
15. 2. Heat oil in large skillet on medium-high heat. Add chops; cook 4 to 6 minutes per side or until desired doneness (if chops brown too quickly, reduce heat slightly). Remove skillet from heat. Transfer chops to serving platter; cover and keep warm.
16. 3. Stir wine into skillet, scraping to loosen any browned bits. Add cream, mustard, sage and remaining 1/2 teaspoon Worcestershire Pepper and 1/4 teaspoon salt. Bring to boil on medium heat. Reduce heat to low; simmer, uncovered, 2 minutes or until reduced to about 1/2 cup. Serve sauce over chops.

A delicious mustard cream sauce enlivens peppered pork chops.