Pork Chops with Dijon Sauce
Here's a main course that tastes rich but isn't high in saturated fat. It's easy for weeknights, but the creamy sauce makes it special enough for weekends. —Bonnie Brown-Watson of Houston, Texas
SERVINGS
|
4
|
CATEGORY
|
Low Carb
|
METHOD
|
Other stovetop
|
PREP |
10 min. |
COOK
|
20 min.
|
TOTAL
|
30 min.
|
INGREDIENTS
- 4 boneless pork loin chops (3/4 inch thick and 6 ounces each)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons canola oil
- 1/3 cup reduced-sodium chicken broth
- 2 tablespoons Dijon mustard
- 1/3 cup fat-free half-and-half
DIRECTIONS
Sprinkle pork chops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook chops in oil for 5-7 minutes on each side or until a meat thermometer reads 160&;. Remove and keep warm.
Stir broth into skillet, scraping up any browned bits. Stir in the mustard until blended. Stir in the half-and-half. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until thickened. Serve with pork chops. Yield: 4 servings.