Pork Chops Diane

This beloved classic is as at home on your weeknight dinner table as it is at a formal dinner party.

Servings: 4


  • 4 1-inch thick bone in pork chops, about 8 ounces each
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 5 tablespoons unsalted butter, divided
  • 1/2 cup finely chopped shallots
  • 1/2 cup brandy
  • 1/3 cup low sodium beef broth
  • 4 teaspoons Worcestershire sauce
  • 1 tablespoons Dijon mustard
  • 2 tablespoons chopped chives


  1. Season pork chops with salt and pepper. Melt 2 tablespoons of the butter in a large nonstick skillet over medium heat. Went the foam subsides add the chops and cook until browned and cooked through, 8-9 minutes per side. Transfer to a plate and keep warm.
  2. Add the shallots to the skillet and cook, stirring occasionally, until starting to soften, 1-2 minutes. Stir in the brandy, broth, Worcestershire sauce and mustard; bring mixture to a boil and cook 2 minutes. Remove skillet from the heat and swirl in the remaining 3 tablespoons butter until melted. Stir in the chives and serve over chops.