• 2 cups sliced fresh mushrooms
  • 3 tablespoons Dijon mustard
  • 4 (4 oz) boneless, center cut pork chops
  • 1/2 cup red wine (Burgundy/Pinot Noir is best, but any red blend will do)
  • 1/2 cup water
  • 2 beef bouillon cubes


  1. Saute mushrooms in skillet coated with cooking spray until golden; set aside.
  2. Spread mustard on each side of pork chop and brown chops on each side.
  3. Add wine, water and bouillon to skillet.
  4. Cover and cook 15-20 minutes or until chops are tender.
  5. Remove chops to serving platter.
  6. Bring liquid to a boil for 5 minutes and stir in the mushrooms.
  7. Spoon sauce over chops.