Pork chops with creamy mustard sauce
2
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
A recipe that uses just one pan, is ready in under 30 minutes, and features a creamy sauce you’ll want to slurp up with a spoon—what more could you ask for? OK, maybe just a side of non-starchy vegies to round it all out.
Ingredients
Uncooked lean trimmed boneless pork chop
4 chop(s)
Table salt
¼ tsp(s)
Black pepper
¼ tsp(s)
Canola oil
1 tsp(s)
Fat-free reduced sodium chicken broth
½ cup(s)
Shallots
½ cup(s)
Mustard
1 tbsp(s)
Reduced-fat sour cream
¼ cup(s)
Water
2 tbsp(s)
Chives
1 tbsp(s)
Instructions
1
Season the pork with the salt and 1⁄8 tsp black pepper. In a 12-inch nonstick skillet, heat the oil on medium-high. Add the pork and cook until browned and cooked through, about 3 to 4 minutes per side. Transfer to a plate and cover to keep warm.
2
Add the stock and shallots to the same skillet. Cook over medium heat until the shallots are tender, about 3 minutes, stirring often and scraping the browned bits from the bottom of the pan.
3
Remove the skillet from heat. Whisk in the mustard, sour cream, 2 tbsp water, and remaining 1⁄8 tsp black pepper. Spoon the mustard sauce over the pork. Garnish with chives (if using).
4
Serving size: 1 pork chop and 2 tbsp sauce
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