4 pork chops
2 tbsp. butter
1 c. boiling water
1/2 c. dry white wine
Flour
1 chicken bouillon cube
1 tsp. mustard

Flour pork chops. Brown in butter. Slowly add 1 cup of chicken bouillon (1 chicken bouillon cube and 1 cup boiling water). Simmer low covered for 25 minutes. Add 1 teaspoon mustard. Stir and simmer low 10 minutes. Add 1/2 cup dry white wine. Bring to boil. Boil one minute. Serve with rice.