Pork Chops with Mustard Cream Sauce

Oxmoor House
Using fat-free half-and-half gives this dish a creamy, rich flavor that fat-free milk can't. Sprinkle the finished dish with chopped fresh parsley, if desired.

Yield:

4 servings (serving size: 1 pork chop and 2 tablespoons sauce)

Recipe from

Recipe Time

Prep: 3 Minutes
Cook: 14 Minutes

Nutritional Information

Calories 193
Caloriesfromfat 0.0 %
Fat 6.4 g
Satfat 2.3 g
Monofat 2.7 g
Polyfat 1.2 g
Protein 24.3 g
Carbohydrate 5.2 g
Fiber 0.0 g
Cholesterol 65 mg
Iron 0.7 mg
Sodium 539 mg
Calcium 52 mg

Ingredients

4 (4-ounce) boneless center-cut loin pork chops (1/2 inch thick)
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1/2 cup fat-free, less-sodium chicken broth
2/3 cup fat-free half-and-half
1 tablespoon Dijon mustard
2 teaspoons lemon juice
Chopped fresh parsley (optional)

Preparation

1. Sprinkle both sides of pork with salt and pepper.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork, and cook 4 to 5 minutes on each side or until lightly browned and done. Transfer pork to a serving plate, and keep warm.

3. Add broth to pan, scraping pan to loosen browned bits. Stir in half-and-half, mustard, and lemon juice. Reduce heat, and simmer, uncovered, 6 minutes or until sauce is slightly thick. Spoon sauce over pork; sprinkle with parsley, if desired.

Serve with: Roasted Potato Wedges

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Fresh Food Fast Weeknight Meals

March 2010