4 (3/4 inch thick) pork chops, bone in or out
1 tbsp. butter
Salt and black pepper
1/4 c. red wine
1 tbsp. flour
1/4 c. water
1 tbsp. (or more) Dijon mustard
1 lg. dill pickle, julienned

Season the pork chops and saute until browned in the butter in a large skillet. Add wine, cover, and simmer 10 minutes. Dissolve the flour in water. Remove chops and add flour mixture to skillet. Raise the heat and add the mustard, stirring constantly. Simmer until thickened. Add the pickle and return the pork to the pan. Cover and heat through, about 3 minutes more. Taste for seasoning and serve over mashed potatoes. Serves 2-4.