- 4 boneless pork loin chops (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, brown chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Remove and keep warm.
- Stir broth into skillet, scraping up any browned bits. Stir in mustard and half-and-half. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until thickened, stirring occasionally. Serve with pork chops. Yield: 4 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Pork Chops with Dijon Sauce
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This was very good. I really like the mustard sauce. Will definitely make this again. Thanks for sharing the recipe.
For the previous reviewer who asked where the canola oil is used, it is used to brown the chops....."brown chops in oil 4-5 minute."
The recipe calls for canola oil but could not find where to use it. Other than that great recipe. Will definately make again.
This was good but not great. My family liked the smell but we were all hoping for a little bolder flavor with the sauce. I will try this again but I will play around with it a bit.
I added extra black pepper and some roasted garlic powder... other than that, I followed it as written... it was OUTSTANDING! I must try this mustard sauce on chicken and fish next!
I made this recipe for dinner. I doubled it to feed a family of 8. All my kids including my 4 year old loved it.
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