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Pork Chops Charcutiere

 Pork Chops Charcutiere
The peppery, Dijon-mustard sauce spooned over these tender chops makes for a recipe special enough to serve guests. —Monique Hooker, DeSoto, Wisconsin
4 ServingsPrep: 25 min. Cook: 25 min.


  • 4 boneless pork loin chops (5 ounces each)
  • 1 to 3 teaspoons pepper
  • 4-1/2 teaspoons olive oil
  • 1 small onion, finely chopped
  • 4 shallots, finely chopped
  • 1 cup reduced-sodium beef broth
  • 1/2 cup white wine or additional reduced-sodium beef broth
  • 2 tablespoons Dijon mustard
  • 2 tablespoons chopped celery leaves or minced fresh parsley


  • Sprinkle pork chops with pepper. In a large nonstick skillet coated
  • with cooking spray, brown chops in oil. Remove and keep warm. In the
  • same skillet, saute onion and shallots until tender. Add broth and
  • wine, stirring to loosen browned bits from skillet. Bring to a boil.
  • Reduce heat; simmer, uncovered, for 3 minutes.
  • Return chops to skillet. Cover and cook 8-10 minutes longer or until
  • meat is tender. Place chops on a serving platter and keep warm. Stir
  • mustard into skillet. Return to a boil. Reduce heat; simmer,
  • uncovered, for 12-15 minutes or until sauce is thickened. Spoon
  • sauce over chops; sprinkle with celery leaves. Yield: 4 servings.

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Pork Chops Charcutiere (continued)

Nutritional Facts: 1 pork chop with 1/4 cup sauce equals 292 calories, 13 g fat (4 g saturated fat), 70 mg cholesterol, 339 mg sodium, 11 g carbohydrate, 1 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.