4 pork chops, 1/2 inch thick
1 tbsp. butter
1 tbsp. canola oil
1 c. sliced fresh mushrooms
1 c. low sodium chicken broth
2 tbsp. fresh chopped chives
1/2 c. light cream
2 tsp. Dijon mustard

Sprinkle chops with salt and pepper. In large skillet, melt butter and oil over medium heat. Add chops and brown on both sides. Set aside. Add mushrooms to skillet and saute lightly. Add broth and chives to skillet, bring to boil. Add chops. Cover, reduce heat. Simmer until chops are tender. Remove chops to warm platter. Skim fat from cooking liquid. Add cream and mustard. Bring to boil, stirring constantly. Cook until reduced and slightly thickened, add salt and pepper to taste. Pour sauce over chops and serve.