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| 2 Esslöffel | vegetable oil |
| 4 | Pork rib or loin chops (1 & 1/4 to 1 & 1/2 inches thick ) |
| 1 Tasse | Sliced exotic mushrooms such as shiitake |
| 1 Tasse | Sliced red bell peppers |
| 2 Teelöffel | Dijon mustard |
| 2/3 Tasse | Dry white wine or chicken broth |
| 2 Esslöffel | butter |
| 1 Esslöffel | Chopped parsley or cilantro (1-2T) |
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Heat oil in a medium skillet over medium high heat. When hot, add pork chops, turn heat to medium and brown them for about 4 to 5 minutes a side.
Remove them to a plate and add the mushrooms and bell peppers and cook for 2 to 3 minutes or until they give off their juices. Return the chops to the pan, cover and simmer slowly 4 to 5 minutes a side or until just cooked through.
Remove chops, add mustard and white wine and boil down until syrupy. Add butter herbs and spoon sauce over chops.
Reserved
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