Ingredients:
1 T butter
1 T olive oil
All purpose flour for coating chops
salt and pepper
4 large sirloin pork chops (each about 1/2 inch thick)
several chopped green onions or scallions (use both the green and white parts)
3/4c chicken broth
2 T lemon juice
1 t dijon mustard
2 tablespoons chopped fresh dill weed
whipping cream (approx 6 oz.)

Method:
Season pork chops with salt and pepper. Place flour in shallow bowl. Coat pork chops with flour, shaking off excess. Heat butter and oil in skillet. Place pork chops in pan and cook about 4 minutes per side until brown. Remove chops & set aside. Add green onions or scallions to pan and sauté about 5 minutes.  Next, add the chicken broth, lemon juice, mustard, and dill weed to the skillet.
Pour in whipping cream and stir while reducing the sauce. Add the chops to skillet and stir until pork is tender and gravy thickens, about 5 to 10 minutes