4 (1-inch-thick) bone in pork chops
½ teaspoon salt
½ teaspoon pepper
3  tablespoons olive oil, divided
2  tablespoons Dijon mustard
¼ cup minced parsley
1  clove garlic minced (2 if you really like garlic)
¼ cup minced onion
½ (8-ounce) package sliced fresh mushrooms
2  tablespoons all-purpose flour
½ cup dry white wine
1  teaspoon tomato paste
1 (14½-ounce) can reduced sodium beef broth

SPRINKLE both sides of pork chop evenly with salt and pepper.

COOK chops in 1 tablespoon hot oil in a non-stick, ovenproof skillet over medium-high heat 2 to 3 minutes on each side. Remove skillet from heat. Brush tops of pork chops evenly with Dijon mustard.

COMBINE breadcrumbs, parsley, garlic, and remaining 2 tablespoons olive oil in a medium bowl. Press crumb mixture evenly over tops and sides of pork chops.

BAKE at 400 degrees for 10 to 12 minutes or until done. Remove skillet from oven; remove pork chops, and keep warm.

SAUTÉ onion and mushrooms in skillet over high heat 7 to 8 minutes. Reduce heat to medium low, add flour, and cook, whisking constantly, 1 minute. Whisk together wine and tomato paste. Add to skillet, whisking constantly. Whisk in broth, and cook, whisking constantly, 5 minutes or until mixture is thickened. Arrange pork chops on individual plates, and spoon sauce on top.