I didn't care for this recipe very much. I usually likemustard sauces, but I can't really pinpoint what I didn't care for in this. I will not make again.
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.
More From Oxmoor House
- 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
- 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)
- 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
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