Pork Chops with Mustard-Caper Sauce
Using thin-cut pork chops speeds up the cook time, but four (4-ounce) boneless pork loin chops will work, too. Increase the cooking time to five minutes on each side.
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- Calories: 174
- Calories from fat: 33%
- Fat: 6.4g
- Saturated fat: 2.3g
- Protein: 24.4g
- Carbohydrate: 3.5g
- Fiber: 0.3g
- Cholesterol: 65mg
- Iron: 1.2mg
- Sodium: 360mg
- Calcium: 37mg
- 8 (2-ounce) boneless thin-cut pork loin chops
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper, divided
- Cooking spray
- 1/4 cup chopped shallots
- 1 cup dry white wine or fat-free, less-sodium chicken broth
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 tablespoon capers, drained
- 1 tablespoon chopped fresh parsley
- 1. Sprinkle pork chops evenly with salt and 1/4 teaspoon pepper.
- 2. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add pork; cook 3 minutes on each side. Remove from pan; set aside, and keep warm.
- 3. Add shallots to pan; sauté 1 minute. Add remaining 1/4 teaspoon pepper, wine, and next 3 ingredients. Bring to a boil; cook 2 minutes or until reduced by half. Return pork to pan; cook over medium-high heat 1 minute. Sprinkle with parsley.
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