Monday, September 13, 2010

Pork Chops with Mustard Cream Sauce

This meal took about 30 minutes total to make so it is quick and easy. I served the pork chops with rice and green beans but roasted red potatoes and steamed broccoli are also good choices. If desired sprinkle the finished dish with chopped fresh parsley; I really think it adds a nice kick to the pork and sauce.


First I started cooking the rice because it takes 20 minutes total and then I started on the pork chops and sauce. This yields 4 servings (1 pork chop and 2 tablespoons of sauce).

4 (4-ounce, 1/2 inch thick) boneless center-cut loin pork chops
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chicken broth
2/3 cup fat-free half-and-half or evaporated milk
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 skillet over medium-high heat. Coat pan with cooking spray or little bit of oil before adding pork. Cook 4 to 5 minutes on each side until brown and done. Meanwhile start boiling water to blanch the green beans. Transfer pork to a serving plate; keep warm.
3. Add chicken broth to pan, scraping pan to loosen browned bits. Stir in half-and-half or evaporated milk, mustard, and lemon juice. Reduce heat, simmer uncovered for 6 minutes or until sauce is slightly thick, stirring occasionally. The water to blanch the green beans should be boiling so start cooking the green beans.

Spoon sauce over pork; sprinkle lots more parsley than I have pictured (if desired) and enjoy!

2 comments:

JoeinVegas said...

Mmmm - cooking with Daly - looks good

Daly said...

Are ya sick of the recipes yet? ;P