Nutrition per serving may change if servings are adjusted.
1 tablespoon water
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon Dijon-style mustard
4 boneless pork top loin chops ( ¾- to 1- inch thick)
½ teaspoon lemon-pepper seasoning, or more to taste
1 tablespoon butter or margarine
1 tablespoon snipped fresh chives, parsley, or oregano
For sauce, in a small bowl stir together the water, Worcestershire sauce, lemon juice, and mustard; set aside.
Trim fat from chops. Sprinkle both sides of each chop with lemon-pepper seasoning. In a 10-inch skillet melt butter over medium heat. Add chops and cook for 8 to 12 minutes or until pork juices run clear (160°F), turning once halfway through cooking time. Remove from heat. Transfer chops to a serving platter; cover with foil and keep warm.
Pour sauce into skillet; stir to scrape up any crusty browned bits from bottom of skillet. Pour sauce over chops. Sprinkle with chives.