Pork Chops with Burgundy Mushroom Sauce recipe

4 servings

2 cups sliced fresh mushrooms

3 tablespoons Dijon mustard

4 (4 ounce) boneless, center cut pork chops

1/2 cup red wine

1/2 cup water

2 HERB-OX® beef bouillon cubes

Saute mushrooms in skillet coated with cooking spray until golden; set aside.

Spread mustard on each side of pork chop.

Brown chops on each side.

Add wine, water, and bouillon to skillet.

Cover and cook 15-20 minutes or until chops are tender.

Remove chops to serving platter.

Bring cooking liquid to a boil for 5 minutes.

Stir in mushrooms.

Spoon sauce over chops.