Directions

1. Heat a large skillet over medium-high heat. Brush chops lightly with a little olive oil and brown chops 2-3 minutes on each side; remove chops from pan. Melt butter in skillet; stir in brown sugar, lemon juice, mustard and pepper. Add pork chops, turning to coat with lemon mixture. Place a lemon slice on top of each chop. Cover tightly; cook over low heat for 5-6 minutes or until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Remove chops to a serving platter; keep warm.
2. In a small bowl combine chicken broth, cornstarch and lemon peel; stir into mixture in skillet. Cook over medium heat, stirring constantly, until sauce thickens. Spoon lemon sauce over chops.