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Melt the butter in a heavy, non-stick skillet. Add the
chops to the skillet and cook them over
medium heat for approx. 10 minutes on each side or till done. In a tiny saucepan, heat the
next 7 ingredients together, stirring frequently. Do not boil the mixture. When the chops are
cooked, remove them to a heated platter. Pour off any excess fat that may have accumulated
in the skillet and add the mustard mixture to the pan. Heat over a low flame to combine the
mustard mixture with the pan juices. Pour the sauce over the chops and garnish with parsley.