For my smoky chops, I add tarragon for a hint of herbs. If you like a lot of sauce, double or triple the ingredients.

Ingredients

• 4 boneless pork loin chops (3/4 inch thick and 6 ounces each)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 2 tablespoons olive oil, divided
• 1 pound sliced fresh mushrooms
• 4 green onions, chopped
• 1/4 cup dijon mustard
• 1 to 1-1/2 teaspoons chipotle or other hot pepper sauce
• 1 tablespoon red wine, optional
• 1 tablespoon minced fresh tarragon

Directions

1. Preheat oven to 400°. Sprinkle chops with garlic powder and pepper. In a large ovenproof skillet, heat 1 tablespoon oil over medium heat. Brown chops on both sides; remove from pan.
2. In same skillet, heat remaining oil over medium-high heat. Add mushrooms and green onions; cook and stir 3 minutes. Place chops over mushroom mixture. Bake, uncovered, 8-10 minutes or until a thermometer inserted in pork reads 145°.
3. Meanwhile, in a small bowl, mix mustard, pepper sauce and, if desired, wine; spread over chops. Bake 2 minutes longer. Sprinkle with tarragon.