Pork chops with creamy mustard sauce
1 pinch, freshly ground, divided
uncooked lean boneless pork chop(s)
450 gm, centre-cut, 1⁄2-in thick (four 4 oz pieces)
fat-free reduced sodium chicken broth
½ cup(s), chopped
1 tbsp(s), coarse grain-variety
reduced-fat sour cream
1 tbsp(s), fresh, chopped (optional)
- 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.
- 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.
- 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.