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.
4 (4-ounce) boneless center-cut loin pork chops (1/2 inch thick)
1/2 teaspoon salt
1/4 teaspoon black pepper
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)
How to Make It
Sprinkle both sides of pork with salt and pepper.
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.
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
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Cooking Light Fresh Food Fast Weeknight Meals
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These pork chops were delicious, as is the sauce, I served them with the roasted potato wedges and Brussel sprouts and a tomato salad... it was a delicious meal... will make it again. I did not have FF half and half, so used fat-free mlk w/a small amount of butter... for some reason when I added the lemon juice to the sauce, it seems to want to curdle...so be sure and stir it while you are adding the lemon juice.
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