2 tablespoons canola oil
Six 6-ounce boneless center-cut pork chops, trimmed of any fat
1 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
2 tablespoons light-brown sugar
1 tablespoon Worcestershire or soy sauce
1 teaspoon garlic salt
1. Heat oil in a large heavy-bottomed skillet over medium-high heat. Brown pork chops on all sides, 2 to 3 minutes per side.
2. Meanwhile, in a medium bowl, stir together mustard, vinegar, sugar, Worcestershire sauce, and garlic salt with 1/3 cup water. Pour over pork chops. Reduce heat, cover, and cook until tender, about 1 hour.
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3. Transfer pork to a serving platter. Raise heat to medium-high and cook sauce until thickened, about 5 minutes.
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Pour sauce over pork chops; garnish with parsley and serve immediately.
**Sprigs fresh parsley, for garnish