Pork Chops Diane

By Marge Perry & David Bonom
This beloved classic is as at home on your weeknight dinner table as it is at a formal dinner party.
  • Course: Dinner


  • bone in pork chops
  • brandy
  • chopped chives
  • Dijon Mustard
  • finely chopped shallots
  • ground black pepper
  • low sodium beef broth
  • Salt
  • unsalted butter
  • Worcestershire sauce


  1. Season pork chops with salt and pepper. Melt 2 tablespoons of the butter in a large nonstick skillet over medium heat. Went the foam subsides add the chops and cook until browned and cooked through, 8-9 minutes per side. Transfer to a plate and keep warm.
  2. Add the shallots to the skillet and cook, stirring occasionally, until starting to soften, 1-2 minutes. Stir in the brandy, broth, Worcestershire sauce and mustard