Dijon Pork Chops
Source of Recipe
Midwest Living's Comforts of Home Cooking
Recipe Introduction
These are really delicious! I served them with buttermilk mashed potatoes and broccoli. I used 3 good-sized bone-in loin chops; I seasoned them with Penzey's Creamy Peppercorn Dressing Base instead of pepper (it has pepper, salt, garlic, sugar, thyme and parsley) lemon pepper might also be good; I used Better than Bouillon and Grey Poupon dijon mustard; I used the fat free half and half and used a little more than 1/3 cup because the mustard was a little strong.
List of Ingredients
4 boneless pork loin chops -- cut 1/2 inch thick (about 1 lb. total)
1/4 t. freshly ground pepper*
nonstick cooking spray
1/3 cup reduced-sodium chicken broth
1/3 cup fat-free half and half or evaporated
fat-free milk
1 1/2 T. Dijon-style mustard, spicy brown mustard,
OR honey mustard
Recipe
Trim fat from pork chops. Sprinkle both sides with pepper.
Lightly coat a large skillet with Pam and heat over medium heat (I wiped my skillet lightly with olive oil and used a little higher heat.)
Add pork chops and cook about 4 minutes per side or until the outside is browned and juices run clear. Remove from pan and keep warm.
For sauce, add the chicken broth to the skillet, stirring to loosen browned bits. (I reduced the heat a bit at this point). Stir in half and half and mustard. Bring to a boil or simmer; reduce heat. Cook uncovered about 5 minutes (I didn't cook it this long) or until sauce is slightly thickened, stirring often.
To serve, transfer pork chops to warm serving platter. Spoon sauce over pork. (I just added the pork chops and any juices back into the pan with the sauce.)
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