Pork Chops with Mustard Cream Sauce

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 Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 193
  • Calories from fat: 0.0%
  • Fat: 6.4g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1.2g
  • Protein: 24.3g
  • Carbohydrate: 5.2g
  • Fiber: 0.0g
  • Cholesterol: 65mg
  • Iron: 0.7mg
  • Sodium: 539mg
  • Calcium: 52mg

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. 1. Sprinkle both sides of pork with salt and pepper.
  2. 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. 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.
  4. 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.

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