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A delicious mustard cream sauce enlivens peppered pork chops.
4 pork loin chops, 3/4-inch thick (about 1 1/4 pounds)
1 teaspoon McCormick® Worcestershire Ground Black Pepper Blend
3/4 teaspoon salt, divided
1 tablespoon oil
3 tablespoons dry white wine
2/3 cup heavy cream
1/2 teaspoon McCormick® Mustard, Ground
1/2 teaspoon McCormick® Sage, Rubbed
Sprinkle pork chops with 1/2 teaspoon each Worcestershire Pepper and salt.
Heat oil in large skillet on medium-high heat. Add chops; cook 4 to 6 minutes per side or until desired doneness (if chops brown too quickly, reduce heat slightly). Remove skillet from heat. Transfer chops to serving platter; cover and keep warm.
Stir wine into skillet, scraping to loosen any browned bits. Add cream, mustard, sage and remaining 1/2 teaspoon Worcestershire Pepper and 1/4 teaspoon salt. Bring to boil on medium heat. Reduce heat to low; simmer, uncovered, 2 minutes or until reduced to about 1/2 cup. Serve sauce over chops.
(Amount per serving)