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.
Oxmoor House MARCH 2010
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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