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Pork Chops with Mustard Sauce

 Pork Chops with Mustard Sauce
Dress up chops with a golden, full-flavored reduction sauce comprised of bold ingredients, such as Dijon mustard, white wine and lots of garlic. —Sharla Reel, St. Charles, Missouri
4 ServingsPrep/Total Time: 30 min.


  • 4 boneless pork loin chops (6 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 1/4 cup white wine or chicken broth
  • 3 garlic cloves, minced
  • 1/2 cup chicken broth
  • 1 tablespoon butter
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon Worcestershire sauce


  • Sprinkle pork chops with salt and pepper. In a large skillet, brown
  • chops in oil. Add wine and garlic, stirring to loosen browned bits
  • from pan. Bring to a boil; cook for 2 minutes.
  • Add broth; cover and cook for 8-10 minutes or until a meat
  • thermometer reads 160°. Remove pork and keep warm.
  • Bring pan juices to a boil; cook until liquid is reduced to 1/3 cup.
  • Stir in the butter, lemon juice, mustard and Worcestershire sauce;
  • heat through. Serve with pork. Yield: 4 servings.
Nutritional Facts: 1 pork chop with 2 tablespoons sauce equals 327 calories, 19 g fat (6 g saturated fat), 90 mg cholesterol, 432 mg sodium,

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Pork Chops with Mustard Sauce (continued)

Nutritional Facts: 2 g carbohydrate, trace fiber, 33 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.