2 tbsp. + 1 tsp. Dijon style mustard, divided
8 boneless pork loin chops, trimmed
1 tbsp. butter
1/2 c. chopped onion
1 c. sliced sm. fresh mushrooms
1/2 c. dry white wine
1 tsp. garlic salt
1 tbsp. cornstarch
1 c. undiluted Carnation lite evaporated skimmed milk
Hot cooked rice or noodles (opt.)

Spray straight sided 10" skillet with no-sticking cooking spray. Coat one side of each pork chop with 1/4 teaspoon mustard. With mustard side down, saute over medium high heat for 4 to 5 minutes. Coat remaining side of each chop with 1/4 teaspoon mustard; turn and saute 4 to 5 minutes until just cooked through. Remove to serving dish and keep warm.

In same skillet, melt butter; saute onion 3 to 4 minutes until tender. Stir in mushrooms, wine, remaining 1 tablespoon mustard and garlic salt, scraping up brown particles from bottom of skillet. Cook for 2 to 3 minutes until mushrooms are limp and sauce is slightly reduced. In small bowl, combine cornstarch and evaporated skimmed milk. Add to skillet; bring to a boil, stirring constantly until sauce is thickened. Stir in any juices accumulated from chops; spoon sauce over pork chops. Serve with rice or noodles.