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.
8 (2-ounce) boneless thin-cut pork loin chops
1/4 teaspoon salt
1/2 teaspoon black pepper, divided
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
How to Make It
Sprinkle pork chops evenly with salt and 1/4 teaspoon pepper.
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.
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.
Oxmoor House Healthy Eating Collection
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