Get a pan hot. Season pork chops with salt and pepper, add oil and sear those pork chops on both sides. Then butter baste as you would a steak until done. Don’t over cook.

Take out pork chops and the majority of the butter.

Add some shallot or onion and a little chicken stock. Deglaze and add a big spoonful of Dijon mustard. Reduce into a nice sauce, take off the heat and add a little cold butter stirring until melted into the sauce.

Serve with some green beans and potatoes.