Pork Chops With Pan Sauce

Ingredients:

• 3 Tblsp. butter
• 1 tsp. extra virgin olive oil
• 6 boneless pork chops
• ¼ cup flour
• salt and pepper, to taste
• ½ cup orange juice
• 1 tsp. Dijon mustard
• ½ tsp. dried rosemary

Directions:

Heat 2 Tblsp. butter and oil in a large skillet over medium-high heat. Season pork chops with salt and pepper on both sides and dredge in flour. When the butter is melted and starts to smell nutty place pork chops in skillet. Cook, turning only once, about 3 minutes per side. Remove from skillet. Place on a serving platter covered with foil to keep warm.

Combine orange juice, mustard and rosemary. Pour into the same skillet and scrape up the bits on the bottom of the pan. Cook until the liquid reduces to about ¼ cup. Whisk in butter and pour over chops to serve.