Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

36

  ounces

  pork center loin chops -- 3/4-inch thick

1

  small

  shallot -- minced

1/2

  teaspoon

  salt

1/4

  teaspoon

  ground black pepper

1/2

  teaspoon

  allspice

1/2

  cup

  white wine

1/2

  cup

  low fat evaporated milk

1

  tablespoon

  Dijon mustard

1

  tablespoon

  water

1

  teaspoon

  cornstarch

3

  tablespoons

  unsalted butter

Sprinkle pork chops with salt, pepper, and allspice.

Heat 2 tablespoons butter over medium heat and cook chops for 5 minutes on each side or until no longer pink.

Remove chops to platter and tent with foil.

Add remaining butter to pan and add shallot. Cook for a couple minutes or until softened.

Add wine and milk to pan. Heat to boiling.

Mix cornstarch and water and add to sauce. Cook and stir until thickened. Pour over chops.

Makes 6 Servings