In a large skillet, brown pork chops in butter over medium heat. Add chicken broth and salad dressing to skillet. Cover and cook for 10-12 minutes or until internal temperature of pork chops reaches 160 degrees.
Remove pork chops and cover to keep warm. Bring cooking juices to a boil in skillet and cook until reduced to ½ cup. Serve over each pork chop.
Recipe by Tone and Tighten at https://tone-and-tighten.com/pan-seared-italian-pork-chops.html