Step 1:

Pat dry pork chops and season both sides of each chop with 1⁄2 tsp Kosher salt and 1⁄2 tsp Bistro Blend (should be about 1 TBSP total of salt and Bistro Blend).

Step 2:

In a skillet, melt 1 TBSP Butter over medium heat. Add pork chops without overcrowding the pan and brown on one side for 3 minutes. Flip pork chops and cook for 1 minute. You will have to work in two batches for 6 pork chops.

Step 3:

Remove pork chops and set aside.

Step 4:

Lower heat and add 1 TBSP butter, 3⁄4 cup Chicken Stock, 2 tsp dijon mustard and 1⁄4 cup honey. Stir well and cook over medium heat for 2 minutes until it slightly reduces and thickens.

Step 5:

Place 3-4 pork chops back in skillet and smother in sauce for about 1 to 2 minutes.

Step 6:

Remove and smother the remaining chops the same way.

Step 7:

Serve immediately over mashed potatoes with a little sauce drizzled on top.