Pork chops with creamy mustard sauce
6
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 veggies to round it all out.
Ingredients
Uncooked lean boneless pork chop(s)
1 pound(s)
Table salt
0.25 tsp
Black pepper
0.25 tsp
Canola oil
1 tsp
Fat-free reduced sodium chicken broth
0.5 cup(s)
Shallot(s)
0.5 cup(s), chopped
Mustard
1 Tbsp
Reduced fat sour cream
0.25 cup(s)
Chives
1 Tbsp
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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