1. Lightly dredge chops in flour; shake off excess. 2. In a large skillet, heat oil over medium-high heat. 3. Add the chops and brown them, about 5 minutes per side. 4. Season chops with the salt and pepper and transfer to a baking dish. 5. Bake in 350-degree oven 15 minutes. 6. Pour off fat from skillet. 7. Add wine, mustard, tomato purée, and chopped chives to skillet. 8. Stir sauce over medium heat, scraping up any browned pieces. 9. Reduce heat to low and simmer sauce, stirring often, about 5 to 7 minutes. 10. Turn off heat. 11. Divide the chops among individual dinner plates and lower oven temperature to 200 degrees, leaving the door open to hasten cooling. 12. Return chops to oven to keep warm. 13. Add juices that have accumulated in baking pan to sauce in the skillet. 14. Reheat sauce over medium heat until bubbly; turn off heat and season with salt and pepper to taste. 15. Top each chop with a few spoonfuls of sauce and garnish with chive slivers. ---------------------------------------------------------------------------
Nutrition
Ingredients
