Directions

Sprinkle chops with lemon pepper, if desired. Heat oil in non-stick skillet over medium-high heat. Brown chops about 1 1/2 minutes on each side. Add mushrooms and cook for 1 1/2 minutes longer, turning chops and mushrooms several times. In a small dish, combine orange juice, mustard and Worcestershire sauce. Stir mixture into cornstarch until smooth. Pour into skillet. Reduce heat to medium-low. Stir sauce and simmer 2 minutes longer, turning chops after 1 minute. Serve immediately. Spoon mushrooms and sauce over chops.