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Season the pork chops with salt and pepper, and lightly dust with flour, shaking off any excess. Heat 2 tablespoons of the butter in a skillet over medium-high heat until the foam subsides and saute the pork chops for 5 minutes on each side. Transfer the pork chops to a serving plate and keep warm.
Heat the remaining teaspoon of butter until the foam subsides and saute the shallots for about 30 seconds, until softened. Add the wine, tomato paste, Wortcestershire sauce, orange zest, mustard, and rosemary to the skillet. Bring to a boil, lower the heat, and simmer the sauce for 2 minutes, making sure to scrape up any brown bits from the bottom of the skillet. Pour the sauce over the pork chops and serve immediately.
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