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Pork Chops with Dijon Sauce
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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
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.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |