Sprinkle both sides of pork chops evenly with salt and pepper.
Cook chops in 1 tablespoon hot oil in a nonstick, ovenproof skillet over medium-high heat 2 to 3 minutes on each side. Remove skillet from heat. Brush tops of pork chops evenly with Dijon mustard.
Combine breadcrumbs, parsley, garlic, and remaining 2 tablespoons olive oil in a medium bowl. Press crumb mixture evenly over tops and sides of pork chops.
Bake at 400° for 10 to 12 minutes or until done. Remove skillet from oven; remove pork chops, and keep warm.
Sauté onion and mushrooms in skillet over high heat 7 to 8 minutes. Reduce heat to medium low, add flour, and cook, whisking constantly, 1 minute. Whisk together wine and tomato paste. Add to skillet, whisking constantly. Whisk in broth, and cook, whisking constantly, 5 minutes or until mixture is thickened. Arrange pork chops on individual plates, and spoon sauce on top.
I wasn't sure on this one after reading some of the reviews, but it turned out pretty spicey. I used an "old style" dijon with lots of seeds in it and the mustard flavor came through great, with plenty of heat. It'll be in the rotation, not high rotation, but in the rotation.
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