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Pork chops with creamy mustard sauce

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

1 pound(s), about 1⁄2-inch thick, 4 (4-oz) chops

Table salt

¼ tsp

Black pepper

¼ tsp, divided

Canola oil

1 tsp

Fat-free reduced sodium chicken broth

½ cup(s)

Shallot

½ cup(s), chopped, finely

Mustard

1 Tbsp, coarse grain-variety

Reduced fat sour cream

¼ cup(s)

Chives

1 Tbsp, fresh, chopped (optional)

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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