- 1 pound(s) uncooked lean boneless pork chop(s), center-cut, 1/2-in thick (four 4 oz pieces)
- 1/4 tsp table salt
- 1/4 tsp black pepper, freshly ground, divided
- 1 tsp canola oil
- 1/2 cup(s) fat-free reduced sodium chicken broth
- 1/2 cup(s) uncooked shallot(s), chopped
- 2 Tbsp water
- 1 Tbsp mustard, coarse grain-variety
- 1/4 cup(s) reduced-fat sour cream
- 1 Tbsp chives, 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.
- Chopped fresh tarragon would be a nice addition to this sauce.