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,