Instructions: Flatten pork chops with a meat mallet or rolling pin between two sheets of waxed paper. Season both sides of each chop with pepper. Melt butter in a large skillet over medium high heat. Add pork and saute until brown and cooked through, about 4 minutes per side. Transfer to plate. Add shallots to same skillet. Cook 30 seconds. Mix in mustard and chicken broth and simmer until reduced by 1/4, about 5 minutes. Stir in maple syrup and vinegar. Simmer until liquids are reduced to sauce consistency, about 5 minutes longer. Return pork and accumulated juices to skillet. Cook until just heated through, about 1 minute. Serve pork and spoon sauce over top.

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