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
- 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.
Originally published as Pork Chops with Dijon Sauce in Light & Tasty June/July 2006, p23
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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