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Photo of Pork chops with creamy mustard sauce by WW

Pork chops with creamy mustard sauce

5
5
5
SmartPoints® value per serving
Total Time
22 min
Prep
10 min
Cook
12 min
Serves
4
Difficulty
Easy
We paired this delicious, creamy sauce with pork but it’s incredibly versatile — try it with chicken breasts, salmon, veal or venison, too.

Ingredients

black pepper

1 pinch, freshly ground, divided

uncooked lean boneless pork chop(s)

450 gm, centre-cut, 1⁄2-in thick (four 4 oz pieces)

table salt

¼ tsp(s)

canola oil

1 tsp(s)

fat-free reduced sodium chicken broth

½ cup(s)

uncooked shallot(s)

½ cup(s), chopped

water

2 tbsp(s)

mustard

1 tbsp(s), coarse grain-variety

reduced-fat sour cream

¼ cup(s)

chives

1 tbsp(s), fresh, chopped (optional)

Instructions

  1. Sprinkle pork with salt and 1⁄8 teaspoon pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork and cook until browned and cooked through, about 3 to 4 minutes per side; transfer to a plate and keep warm.
  2. Add broth and shallots to skillet. Cook over medium heat, stirring often and scraping browned bits from bottom of skillet, until shallots are tender, about 3 minutes.
  3. Remove skillet from heat; stir in water, mustard, sour cream and remaining 1/8 teaspoon pepper. Spoon mustard sauce over pork; garnish with chives, if desired. Yields 1 pork chop and about 2 tablespoons sauce per serving.

Notes

Chopped fresh tarragon would be a nice addition to this sauce.

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