8 boneless loin pork chops, 3/4 inch thick, fat trimmed away
1 tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. allspice
2 tbsp. butter
2 to 3 tbsp. minced green onion
2 tsp. cornstarch
1/2 c. dry white wine or 6 tbsp. water and 2 tbsp. lemon juice
1/2 c. undiluted canned beef broth
2 tsp. Dijon-style mustard, salt and freshly ground pepper

Lay pork chops out on a plate or waxed paper. Mix flour, salt and allspice. Dust meat lightly on both sides with mixture. Heat 1 tablespoon of butter in heavy skillet. Add pork chops. Cook over medium heat for 6 minutes on each side or until pinkness is gone when chop is cut through center. Remove chops to heated platter. Increase heat to high. Add remaining butter and the onion. Saute 1 minute, stirring. Stir in cornstarch. Slowly add wine and broth, stirring briskly. Cook until thickened and smooth. Stir in mustard. Taste and add salt and pepper. Pour sauce over chops. Serve immediately. Servings: 4.

To save money you can buy pork chops with the bone in and remove bone and fat with a sharp-tipped knife yourself. Remember for pork to be tender, do not sear over high heat. Just medium to low heat until pinkness is gone. Recipe can cut in half for 2 servings or doubled for 8.