Dust both sides of your pork chops with lemon pepper seasoning.
Heat a nonstick skillet (with sides) to med-high and melt the butter.
Add in the chops and cook until almost done (flipping once). Cook time will depend on size and thickness of your chops.
Remove pan from heat, remove chops and place on a plate tented with foil.
Add the additional 1 TBS butter, mustard and Worcestershire. Whisk until combines, return chops to pan and to the heat for 1 minute more.
If like me you want extra sauce, double everything above (except the meat).